Carrot ginger soup
Carrot ginger soup
Recipe refreshed Oct. 2020
Ingredients
Olive oil or water for sautéing
1 cup sweet onion - diced
2 tablespoons fresh ginger - minced
1 tablespoon fresh garlic - minced
4 cups carrots – large dice
6 cups vegetable broth (if store bought stock, purchase salt-free)
1 teaspoon of Himalayan salt
¼ teaspoon black pepper
Steps
Sauté onion in a little olive oil or water until it is translucent. Add ginger and garlic and sauté for another minute, add carrots and broth.
Reduce the heat to low, cover and let simmer until the carrots are tender. Puree the soup until it is very smooth using a blender or immersion blender.
Season with salt and pepper.
Serve with a garnish of roasted pumpkin seeds and vegan sour cream.
Rayne Kuntz
