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Vegan Carrot Ginger Soup

URL: https://www.foodbymaria.com/carrot-soup-vegan/

Ingredients

  • 2 tbsp olive oil
  • 1 large sweet white onion, roughly chopped
  • 3 cloves garlic, finely sliced
  • 2 inch knob of ginger
  • 15 pieces garden-sized carrots, chopped into 3-inch pieces
  • 1 cup butternut squash, roughly chopped
  • 1 large zucchini, roughly chopped
  • 1 large sweet red pepper, roughly chopped
  • ¼ cup green onion, roughly chopped
  • 1 tsp sea salt
  • ½ tsp fresh cracked pepper
  • 1 tbsp vegetable stock paste
  • 5 cups boiling water
  • 1 can coconut milk (400 ml)
  • 1 tbsp vegan spoon butter

Instructions

  1. Heat olive oil in a large pot for 30 seconds, then add onions and cook for 5 minutes on low heat.
  2. Add garlic and ginger, cooking for another 3 minutes while stirring frequently.
  3. Incorporate carrots, butternut squash, zucchini, red pepper, and green onion into the pot.
  4. Cover and cook the vegetables on medium-high heat for 5 minutes.
  5. Add sea salt, black pepper, and vegetable stock paste, stirring to coat everything.
  6. Increase heat to high and cover the vegetables with boiling water, bringing to a boil.
  7. Simmer until the carrots are fully cooked, about 15 minutes.
  8. Stir in coconut milk and blend until smooth.
  9. Serve with a drizzle of olive oil, a sprinkle of pepper, fresh herbs, and lime juice if desired.

Nutrition Facts (estimated)

Servings
4
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
5g
Sodium
500mg
Cholesterol
0mg

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