One Pot Carrot Ginger Soup
Servings: 6 bowls
Equipment
- 1 large soup pot with a lid or dutch oven
- 1 Blender
Ingredients
- 2 tbsp olive oil
- 1 lb carrots
- 1 medium yellow or red onion
- 3 cloves garlic
- 1½ - 2 tbsp finely chopped fresh ginger fresh ginger is key*
- 1¼ tsp sea salt
- ½ tsp black pepper
- 2 tsp ground coriander
- 2 tsp low sodium soy sauce
- 2 tsp apple cider vinegar
- 2 tbsp maple syrup
- 2 cups veggie broth
- 1 can coconut milk
- ⅓ cup almond butter
Instructions
Prep
- Wash and peel the carrots, then cut into bite sized pieces. Then chop the onion and set both vegetables aside. Finely chop the ginger and mince the garlic, and set aside separately.
Cook the Veggies
- Set a large soup pot or Dutch oven on the stove and set to medium heat. Once warm, add the olive oil, onions, carrots, and ginger. Cook for 7-10 minutes stirring occasionally. Don't let the onions brown. Once the onions are translucent, add the garlic and cook for 1 more minute.
Add the Flavor Boosters
- Next add the salt, pepper, and ground coriander. Then mix in the soy sauce, apple cider vinegar, and maple syrup. Mix well.
- Pour in the vegetable broth and coconut milk, and then stir in the almond butter.
Blend
- Turn off the heat and allow the soup to cool slightly. Then transfer to a blender and blend until very smooth and creamy. About 30-45 seconds. Then pour the soup back into the pot and bring to a soft boil to gently heat through. Taste and add more black pepper if needed.Tip: I recommend using a blender over an immersion blender for this recipe. I find the soup gets a lot smoother and silkier in a regular blender than with a hand mixer.
Serve
- Ladle the soup into bowls and serve as is with some good bread on the side, or top with fun toppings like vegan yogurt or sour cream, and croutons. Enjoy!