Welcome, dear readers! It’s that blissful time when we dive deep into yet another delectable liquid diet recipe. Are you ready? Now, we’ve all had— and loved— vegetable soup. But, have you ever tried the Creamy Vegan Carrot Ginger Soup Recipe? Yes, it’s as irresistibly flavorful as it sounds but wait for the best part—it’s a glorious ally in your health journey too! If you’re dabbling in a liquid diet, this stunning bowl of delicate flavors might just become your go-to comfort food. Before you mend your skepticism, hear me out. Velvety carrots, zesty ginger knobs all blended together concoct a dish that is as nourishing as indulging in a guilty pleasure. Let’s get started, shall we?
Ingredients List
Here’s a list of everything you’ll need to start brewing our star soup:
- 3 cups of peeled and chopped carrots
- 1 medium-sized onion, finely chopped
- 2 cloves of garlic
- A thumb-sized piece of fresh ginger
- 4 cups vegetable broth, low sodium
- 1 cup coconut milk
- Salt, to taste
- Freshly ground black pepper, to taste
- A pinch (or two) of turmeric
- Extra virgin olive oil
- Fresh parsley for garnish
Instructions
- Heat some olive oil in a pot
- Sauté the onions and garlic till they get slightly golden.
- Add in the chopped carrots and ginger
- Put in the vegetable broth, bring it to a boil.
- Lower the flame and let it simmer until the carrots are tender
- Blend the soup until it’s creamy, return it to the pot
- Stir in the coconut milk taking care that it doesn’t boil
- Add the spices—salt, pepper, and turmeric
- Pour into bowls, garnish with parsley, and serve hot!
Cooking Time & Servings
This heavenly Creamy Vegan Carrot Ginger Soup takes approximately 35-40 minutes to prepare and cook. The quantity mentioned above is sufficient for 4 hearty servings.
Nutritional Information
What is the magnetic pull towards this Creamy Vegan Carrot Ginger Soup? Well— the promise of a dash of comfort, and a fair share of health blessings. Carrots, as we all know, are potent sources of Vitamin A and other essential nutrients, while ginger is a flame that ignites digestion and neutralizes toxins. This dish in all its thickness and consistency is actually a nutrient-packed, low calorie, steaming bowl of goodness!
For each serving, you will be consuming:
- Calories: 165
- Carbs: 20g
- Protein: 2g
- Fat: 10g
Tips and Tricks
- You can replace vegetable broth with chicken broth for a non-vegan version.
- Use red lentils or sweet potatoes for a thicker consistency.
- If you don’t have coconut milk, cashew cream is a great substitute.
Finally, as this dish comes together, it serves as a testament
The playfulness of food that gratifies the palate and nourishes the body simultaneously. What’s stopping you from diving headfirst into making this Creamy Vegan Carrot Ginger Soup? Do share your cooking trysts with us—we love hearing from you!
Frequently Asked Questions
1. Can I make the soup chunky instead of creamy?
Yes, just reduce the blending step.
2. Can I store the soup?
Absolutely! You can refrigerate it for 3-4 days.
3. What else can I garnish the soup with?
Pumpkin seeds, almond flakes, or even a swirl of coconut milk works.
4. Is this soup gluten-free?
Yes, as long as the broth you use is gluten-free.
5. Can I use less coconut milk?
Of course, adjust it according to your taste preference.
Listen to the Podcast:
Creamy Vegan Carrot Ginger Soup Recipe
Ingredients
- 3 cups of peeled and chopped carrots
- 1 medium-sized onion finely chopped
- 2 cloves of garlic
- A thumb-sized piece of fresh ginger
- 4 cups vegetable broth low sodium
- 1 cup coconut milk
- Salt to taste
- Freshly ground black pepper to taste
- A pinch or two of turmeric
- Extra virgin olive oil
- Fresh parsley for garnish
Instructions
- Heat some olive oil in a pot
- Sauté the onions and garlic till they get slightly golden.
- Add in the chopped carrots and ginger
- Put in the vegetable broth, bring it to a boil.
- Lower the flame and let it simmer until the carrots are tender
- Blend the soup until it’s creamy, return it to the pot
- Stir in the coconut milk taking care that it doesn’t boil
- Add the spices—salt, pepper, and turmeric
- Pour into bowls, garnish with parsley, and serve hot!
Notes
- You can replace vegetable broth with chicken broth for a non-vegan version.
- Use red lentils or sweet potatoes for a thicker consistency.
- If you don’t have coconut milk, cashew cream is a great substitute.