Vegetarian Carrot Ginger Soup Recipe

Creamy Carrot Ginger Soup (Instant Pot Friendly!)

WebNov 1, 2023 · Turn on the sauté function on your Instant Pot (to the default “Normal” — not high or low). Once hot, add oil (or water), carrot, and …

Rating: 5/5(17)

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Vegan Carrot Ginger Soup Loving It Vegan

WebAug 24, 2019 · Add vegetable stock, orange juice, a little lemon juice and coconut milk and mix in. Bring to the boil and then lower the heat, cover …

Rating: 5/5(12)
1. Add the olive oil, chopped onion, crushed garlic and minced ginger to a pot and sauté until the onions are softened.
2. Add in the sliced carrots and toss up with the onions, and then add the vegetable stock, orange juice, lemon juice and coconut milk.
3. Bring to the boil and then lower the heat, cover the pot and let it simmer until the carrots are tender.
4. Remove from the heat and blend with an immersion blender until smooth. If you don't have an immersion blender then transfer in stages to your blender jug and then return to the pot. Add salt and pepper to taste.

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Carrot Ginger Soup {Vegan} Two Peas & Their Pod

WebApr 12, 2022 · Preheat the oven to 400 degrees F. Place the carrots, onion, and garlic cloves on a large baking sheet. Drizzle with olive oil and toss …

Rating: 4.6/5(44)
1. Preheat the oven to 400 degrees F.
2. Place the carrots, onion, and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until vegetables are well coated. Season with salt and black pepper, to taste. Roast for 30 to 45 minutes, stirring half way through, or until the carrots are tender. Remove from the oven. Peel the roasted garlic cloves.
3. Place the carrots, onion, and garlic in a blender. Add the vegetable broth, ginger, coconut milk, and orange juice. Blend until smooth. Season with salt and black pepper, to taste.
4. Pour the soup into bowls and garnish with a drizzle of coconut milk, cilantro, and chopped peanuts, if desired. Serve warm.

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Creamy Carrot Ginger Soup (Vegan) Eating by Elaine

WebSep 21, 2023 · Instructions. In a large pot or Dutch oven, heat oil over medium heat; add onions, salt and pepper and cook, stirring often, until …

Rating: 5/5(3)
1. In a large pot or Dutch oven, heat oil over medium heat; add onions, salt and pepper and cook, stirring often, until onions are soft and translucent, about 5 minutes.
2. Add broth, carrots, ginger and almonds. Cover and bring to a boil. Reduce heat and simmer until carrots are soft, about 30 minutes.
3. Allow to slightly cool. Transfer to a high speed blender and puree until smooth and creamy on the soup setting. Taste and add more ginger, salt or pepper if desired.
4. Ladle into bowls and garnish with watercress, chives or micro greens if desired. You can also top with a drizzle of coconut cream or homemade cashew cream.*

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