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.

Author: Flavor the Moments

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 servings

Calories: 93 kcal per serving

Ingredients

2 tablespoons - extra virgin olive oil
1 - yellow onion
1 tbsp - ginger
1 tsp - ground turmeric
1 ½ pounds - carrots
4 cups - vegetable stock
a pinch of salt
¼ tsp - black pepper
1 tbsp - fresh lime juice
coconut milk
cilantro

Instructions

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.
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.
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.
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.
Serve drizzled with coconut milk and freshly chopped cilantro if desired. Enjoy!

Nutrition