Vegan Carrot Ginger Soup
3 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Fish: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 large carrots (sliced)
- 1 ½ cup of vegetable stock (see recipe for link)
- ½ cup of coconut milk
- 2 tsp ginger (chopped (about 1 inch ))
- 1 small onion (chopped)
- 2 garlic cloves (chopped)
- ⅛ tsp of cayenne pepper
- 1 tsp of curry powder
- ½ tsp of black pepper
- ½ tsp of pink salt
- 2 tbsp. of olive oil (or coconut oil)
Method
- Begin by sautéing the garlic and onions in the coconut oil on medium heat until slightly golden brown in colour.
- Next, add the ginger and carrot slices to the same pan with the garlic and onions and cook for a further 1-2 minutes.
- Pour the vegetable stock into a large saucepan on low-medium heat and add the coconut milk, cayenne pepper, curry powder, pink salt and black pepper.
- Reduce the heat to low and allow to simmer for 5 minutes, until the carrots are tender.
- Carefully transfer the contents to a blender and liquidise - The soup should still be hot and will retain its heat if using a vitamix for 1-2 minutes. Alternatively, you can pour the liquid into a pot to re-heat or serve later and re-heat at a more convenient time.