Carrot Ginger Soup
Creamy carrot ginger soup that is vegan and gluten-free. This carrot soup with ginger is easy to make and ready in 30-minutes or less!
Ingredients
- 6 1/2 cups water + vegetable bouillon
- 1 large red onion, diced
- 4 tablespoons fresh ginger, peeled & minced
- 4 cloves garlic, minced
- 2 13-ounce cans of coconut milk
- 2 pounds of carrots, chopped (~7 cups)
- 3 teaspoons curry powder
- 2 teaspoons chili powder
- 1 1/2 teaspoon ground black pepper
- 1 teaspoon Himalayan salt
Instructions
- Cook: In a medium pot, heat half of a cup of water, onions, garlic, and ginger. Cook until onions are semi-translucent.
- Combine: Add water, vegetable bouillon, curry powder, chili powder, black pepper, and salt.
- Boil: Bring to a boil.
- Add: Next, add in carrots and let simmer until carrots are soft.
- Pour: Turn heat off, pour in coconut milk, and stir until thoroughly combined.
- Cool: Let it cool a bit and then pour contents into a blender and blend until creamy smooth.
- Enjoy!
Equipment
Notes
Please read through the above blog post for helpful tips and tricks!
Nutrition
Calories: 58kcal, Carbohydrates: 13g, Protein: 1g, Fat: 0.5g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.1g, Sodium: 914mg, Potassium: 344mg, Fiber: 3g, Sugar: 6g, Vitamin A: 15607IU, Vitamin C: 7mg, Calcium: 41mg, Iron: 1mg