This creamy vegan carrot ginger soup is light, refreshing, zesty, tangy and bursting with freshness. Simple, easy, ultra healthy and so delicious. 

Made with fresh carrots (or you can use frozen), this soup can be eaten as part of a meal or by itself as a light meal. It so easy to make, this creamy vegan carrot ginger soup takes only one pot and few simple ingredients.

Fry the chopped onions in oil until translucent and the add the grated/pureed ginger and spices. Add the carrots and broth. Once cooked, puree until smooth. An emulsion blender works best for me but you can use a regular blend or a hand blender, the idea is to get a smooth, velvety texture. Return the mixture into the pot and heat, mix in coconut milk/creme, any remaining ingredients and enjoy. Serve hot, warm or cool – a bowl of pure deliciousness.

Creamy Vegan Carrot Ginger Soup

Servings

Ingredients

• 8 Carrots peeled and sliced About 4 1/2 cups
• 5 Cups Vegetable broth Option to use any other type stock or water
• 2 Tablespoon Oil
• 1 onion chopped
• 1 1/2 Tablespoon Fresh Ginger grated Feel free to add more according to your taste
• 1 Teaspoon Himalayan salt (or pink salt)
• 1 Teaspoon Chilli Flakes
• 1/2 Cup Coconut milk Full fat or cream
• 2 Teaspoon Apple cider vinegar Optional
• 1 Teaspoon Smoked Paprika
• 1 Tablespoon Garam Masala Or you can use 1 Teaspoon each of ground cumin and coriander

Servings Ingredients 8 Carrots peeled and sliced About 4 1/2 cups 5 Cups Vegetable broth Option to use any other type stock or water 2 Tablespoon Oil 1 onion chopped 1 1/2 Tablespoon Fresh Ginger grated Feel free to add more according to your taste 1 Teaspoon Himalayan salt (or pink salt) 1 Teaspoon Chilli Flakes 1/2 Cup Coconut milk Full fat or cream 2 Teaspoon Apple cider vinegar Optional 1 Teaspoon Smoked Paprika 1 Tablespoon Garam Masala Or you can use 1 Teaspoon each of ground cumin and coriander

Instructions

1. Place a deep, heavy pan on medium heat.
2. Add the oil and warm until it begins to shimmer. Add the chopped onion and cook stirring frequently until the onion is soft and translucent and then add in the grated ginger and cook for 1-2 minutes more stirring constantly so the ginger does not stick to the bottom of the pan.
3. Add the salt, chilli flakes and stir until a combined. Then add the chopped carrots and the broth and bring to boil. Cover and cook until the carrots are soft. Check after 10 minutes and then every couple of minutes until done. Mine took 15-20 minutes to soften. Add extra broth/liquid as required.
4. When the carrots are soft and cooked, remove from heat and let cool for 10-15 minutes before puréeing it in the bender.
5. Purée the carrots and liquid in a blender until silky smooth - do this in batches if necessary. Pour the puréed soup back into the pot and heat on medium-low heat.
6. Add the apple cider vinegar, coconut milk (feel free to add more according to your taste), smoked paprika, garam masala and heat until hot.
7. Ladle into bowls and serve hot!