Vegan Carrot Ginger Soup
This easy vegan carrot ginger soup needs just 9 ingredients and comes together so quickly! Can be frozen for meal prep. Top 8 Free Options.
Servings: 4 people
Calories: 163kcal
Ingredients
- 2 tablespoon vegan butter (sub for veg stock if oil free)
- 1 large sweet onion (about 1 ½ cups chopped)
- 4 garlic cloves, chopped (no need to mince)
- 4 cups large carrots, chopped (about 5 large carrots)
- 1 tablespoon fresh ginger, grated
- 2 teaspoon lemon juice
- 3-4 cups vegetable stock
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 2 tablespoon maple syrup, optional
- red pepper flakes, optional for topping
- chives or green onions, optional for topping
- vegan garlic bread
Instructions
- Chop onions, garlic, carrots, and grate ginger.
- Add vegan butter to a large pot over medium heat. Let melt.
- Add chopped onions and cook until softened, stirring occasionally, about 3-4 minutes.
- Add garlic and chopped carrots to the pot and cook about 8 minutes more, stirring occasionally.
- Add in ginger, lemon juice and 3 to 4 cups of vegetable stock depending on desired consistency. Tip: You can start with 3 and then when adding to blender, add remaining cup until desired thick or thinness achieved.
- Bring to a boil then cover and reduce heat to simmer. Cook until carrot are soft, about 20-30 minutes.
- Let cool for 5 minutes then transfer to a high powdered blender with the maple syrup if adding. Do in batches if needed.
- Blend until creamy and smooth.
- Taste and adjust seasonings if needed.
- Serve in bowls. Top with red pepper flakes, chives or green onions if desired. Serve with garlic bread.
Nutrition
Serving: 1.5cups | Calories: 163kcal | Carbohydrates: 29g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 992mg | Potassium: 543mg | Fiber: 4g | Sugar: 18g | Vitamin A: 22026IU | Vitamin C: 13mg | Calcium: 75mg | Iron: 1mg