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Vegan Carrot Ginger Soup
A creamy, spicy, vegan carrot ginger soup made with just 8 ingredients and topped with the most delicious toppings!
Course
Soup
Cuisine
Asian
Keyword
creamy, easy, spicy
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
50
minutes
minutes
Servings
4
Calories
97
kcal
Author
Lindsay Moe
Ingredients
1
tablespoon
coconut oil
1
yellow onion
chopped
2
cloves
garlic
minced
2
tablespoons
fresh grated ginger
3
cups
chopped carrots
1
teaspoon
red curry powder
28
ounces
vegetable broth
Coarse kosher salt and freshly ground black pepper
Coconut milk
optional
Cilantro
optional
Chopped peanuts
optional
Toasted sesame seeds
optional
Instructions
In a large stock pot, heat coconut oil over medium heat.
Add the onion and cook, stirring occasionally, until softened, 5-6 minutes.
Add the garlic and cook, stirring, for 1 minute.
Add the ginger, carrots, red curry powder, and vegetable broth and stir to combine. Bring to a boil, cover, lower the heat, and simmer for 30 minutes.
Remove the soup from the heat and blend using either an immersion blender or regular blender. Season to taste with salt and pepper.
Serve in bowls with a drizzle of coconut milk, a few cilantro leaves, chopped peanuts, and sesame seeds.
Notes
Tips for customizing
Swap toppings for scallions, honey lime roasted peanuts, fried shallots, or chili flakes
Substitute 1 teaspoon red curry paste for the powder
Increase the curry paste or powder to 2 teaspoons if you like things really spicy
Non-vegans could use chicken broth in place of the vegetable broth
Drizzle with carrot top pesto
If you prefer a thinner soup, add more vegetable broth
Nutrition
Calories:
97
kcal
|
Carbohydrates:
16
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
3
g
|
Sodium:
862
mg
|
Potassium:
362
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
16460
IU
|
Vitamin C:
8
mg
|
Calcium:
41
mg
|
Iron:
1
mg