Ginger-y Carrot Soup (Vegan)

Oh Monday, you always seem to be back so soon.

Hi friends, hope your week is off to a great start.  I wanted to pop in to share a quick and easy, healthy recipe with you.

carrot soup

Delicious ginger carrot soup.  Light, yet comforting.  A bright healthy bowl of yummy (and so much tastier than this picture looks, I am still learning how to photograph my food).

This soup came together super quick and easy, and makes a lovely, light dinner paired with some crusty bread.  The basil is optional, but I would highly recommend it.

Carrot Ginger Soup

1 (5-6) pound carrots

1/2 an onion

2-3 cloves garlic

4 cups vegetable broth (I used Better Than Bouillon)

1 heaping Tablespoon almond butter (peanut butter would also work just fine)

1/2-1 teaspoon Sambal Oleek

1/2 teaspoon ground ginger

Fresh diced basil for topping

Directions: Peel and chop carrots and onions.  Add all ingredients (except the basil) to a pot and bring to a boil.  Simmer until vegetables are soft.  I then used an immersion blender to blend until smooth.  You could also use a regular blender, but will probably need to blend in 2-3 batches (careful for hot soup spatters).  Season with salt and pepper to taste.  I found with the Better than Bouillon I didn’t really need salt, but with homemade or low sodium broth, it may be needed).  Serve and garnish with the fresh basil.

Let me know if you give it a try.


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