What’s so significant about this golden recipe that I’ve had in my back pocket for a while now is that this recipe was actually the first recipe Andrew ever contributed to FoodByMaria. I discovered it back about four years ago when I was still working a regular job and I didn’t have time to cook so I asked him to make me something to eat while I worked. He came up with this delicious soup and I was blown away! Why? Because I despise and hate cooked carrots. Do you know what that means? This recipe is great for picky eaters in your family or kids that you need to hide vegetables from. I won’t tell! 😉
What you’ll love about this Carrot Soup recipe:
What I love about this Vegan Carrot Ginger Soup soup is that it is:
Dairy and nut-free but still creamy with the help of coconut It’s loaded with nutrients making it really healthy It’s easy to whip up for meal prep or dinner/lunch It’s kid-friendly It’s delicious, satisfying, and great for immunity building You can make it in one pot Great way to incorporate vegetables without it tasting like “another soup recipe with vegetables” It’s versatile as you can easily throw in what you have in the fridge
The benefits of carrots
Okay, I mentioned this soup is nutrient-dense, and here’s the breakdown on what these orange veggies add to this soup to make it so healthy:
Rich in beta-carotene High in vitamin A Rich antioxidant source Helps promote healthy digestion Good for your skin
Yep, they are a magical vegetable, and one that I USUALLY only like raw but this soup is an exception!
How do you make Carrot Soup vegan?
This recipe is really simple to make. In a large pot, you add olive oil and heat it for about 30 seconds before throwing in your onions. If you’ve followed other soup recipes on here, you’ll know that this is one of the most important steps to really pull a lot of flavour from the onions, and then the garlic and ginger that you’ll cook on low for about 8 minutes in total before adding all the vegetables. Now you’ll be able to add the carrots, butternut squash, zucchini, red pepper, and green onion into your pot. Get creative here, if you have other vegetables you want to use up, feel free to toss them in too! You’ll then increase your heat and place the lid on to cook these veggies up for around 5 minutes before you add in your stock paste, and salt and pepper. Increase your heat here to high and just cover the vegetables with water and bring it to a boil. You’ll want to simmer your vegetables here until the carrots are totally cooked (about 15 minutes) before you throw in the coconut milk for the creaminess, and blend it all up until it’s smooth. When serving, if you want to make it look pretty, drizzle some olive oil, a pinch of pepper, herbs, lime juice, seeds, or whatever your heart desires.
Other soup recipes you need to try:
If you’re looking for other easy, and delicious, soup recipes to try this winter, check out some of the below:
Easy Chipotle Vegan Corn Chowder Vegan Zuppa Toscana Soup Easy Vegan Potato Leek Soup Dairy-Free Broccoli Cheddar Soup Creamy Vegetable Soup
