Healthy Vegan Carrot Soup
Ingredients
The soup
-
1
tablespoon
virgin coconut oil
-
1
medium
yellow onion, diced
-
4
cups
vegetable broth
-
3
cups
peeled and diced carrots
-
2
cups
peeled and diced Yukon gold potatoes
-
1
cup
fresh or pure orange juice
-
2
teaspoons
peeled and minced fresh ginger
-
1
teaspoon
ground coriander
-
1
cup
fresh cilantro, stemmed
-
1–1½
teaspoons
sea salt
Optional garnishes
-
1
cup
fresh cilantro, stemmed
-
as desired
pomegranate seeds
Instructions
- Heat coconut oil in a large stockpot over medium heat and sauté the onion until soft.
- Stir in vegetable broth, carrots, potatoes, orange juice, ginger, and coriander; bring to a boil.
- Reduce heat and simmer covered for 35–40 minutes until carrots and potatoes are tender.
- Remove from heat, stir in cilantro and sea salt, then blend the mixture until smooth.
- Taste and adjust seasoning, adding more orange juice if desired.
- Ladle into bowls and garnish with cilantro and pomegranate seeds if using.
Nutrition Facts (estimated)
Servings
4
Calories
186
Total fat
1g
Total carbohydrates
41g
Total protein
4g
Sodium
737mg
Cholesterol
1mg
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