- VE
- VN
- LC
- LF
Carrot Ginger Soup
This Carrot Ginger Soup is smooth, creamy and bursting with vibrant flavor of fresh ginger. It’s an easy vegan soup recipe that’s great for meal prep and it also makes a festive Easter side dish! Recipe includes stove top and Instant Pot instructions.
Ingredients
Instructions
- Step 1
Heat the olive oil in a Dutch oven or large pot over medium heat. Once heated, add the onion and cook for 3-5 minutes until softened. Add the ginger and turmeric, and cook for 30 seconds longer.
- Step 2
Add the carrots, vegetable broth, salt and pepper to the pot and bring to a boil. Reduce the heat to medium low and simmer for 15-20 minutes until the carrots are tender.
- Step 3
Remove from heat and use an immersion blender to purée the soup until smooth. This may also be done in a food processor or blender.
- Step 4
Stir in the lime juice and adjust the seasoning as necessary. See notes below if you'd like to thin the soup with more liquid or add richness by adding coconut milk.
- Step 5
Serve drizzled with coconut milk and freshly chopped cilantro if desired. Enjoy!
Tips & Tricks
@flavor-the-moments
I’m Marcie, a wife, mother of 2 boys and a German Shepherd named Uzi. I’m a cooking school graduate residing in Boise, Idaho where I can’t get enough of the outdoors. I created Flavor the Moments in 2012 so that I could share recipes with friends and family. Over the years, I’ve built this blog into a trusted resource for home cooks looking for real food recipes that highlight seasonal produce and sustainable protein sources.
Per serving
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
