Creamy-To-Death Carrot & Ginger Soup

Creamy-To-Death Carrot & Ginger Soup

Here’s a quick & easy vegan soup you can make in under 30 minutes in just one pot & your blender!

The thickness & creaminess will fool ANYONE into thinking it’s full of cream… but it ain’t! It’s made with simple, real plant food ingredients, it’s full of flavour, nutritious, satisfying, warm & comforting!

It makes for a perfect side dish with lunch or dinner or throw some protein & nuts, seeds or avocado in there & you have yourself a light healthy meal!

YOU NEED:

  • 7 cups carrots, chopped into rounds
  • 7 cups water
  • 2 red onions
  • 5 cloves garlic, minced
  • 1.5 tsp. ground ginger
  • 1 tbsp. coconut aminos
  • 1/4 cup raw organic apple cider vinegar
  • A few pinches of dried lemongrass sticks
  • Black pepper to taste
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. ground turmeric
  • Avocado oil cooking spray

HOW?

  • Heat a large deep skillet over medium high heat & spray with avocado oil. Add the onions & garlic & sauté until translucent & fragrant.
  • Add the carrots & other ingredients & lower heat to medium-low & let simmer for about 20 minutes, until all the veggies have softened.
  • Place the veggies (without the broth) in your blender or food processor & blend until thick, creamy & desired texture is obtained. Add some of the broth if you want to thin it out as you go.

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  • Remove from the blender & enjoy!
  • Store leftovers in an airtight container & refrigerate for 3-4 days!

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