I’m in love with this soup. I still have not let go of my ginger addiction. It goes in my juices, smoothies, soups, stir-frys and anything else that I can manage.
Last winter, I made this Broccoli Ginger Soup, and now I’ve made this Carrot Ginger soup. It has a touch of coconut milk, to make it creamy, but still keeps the soup vegan-friendly.
The best part is that it’s so easy to make. You just need to chop the veggies, add water, let it cook, blend it… and there you go!
I ate so much of this soup during last week’s freezing weather. One day we had a high of 82, and then hit lows of 23! It was unbelievable. And I was freezing my buns off.
Vegan Coconut Carrot Ginger Soup [veg] [v] [gf]
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients (8-10 cups)
- 2 lbs of carrots
- 1/4 cup chopped ginger (I like mine very gingery, so you can use less if you want!)
- 1/2 bunch of celery (about 6 stalks)
- 1 tbsp dried basil
- 1 tsp cinnamon
- 1 tsp salt
- 1.5 cups chopped parsley
- 1/2 can Lite Coconut Milk (opt)
In a large pot, sautee chopped ginger with a dash of olive oil. Add the chopped carrots and celery and let them cook for about 10 minutes.
Add basil and cinnamon, allow them to release their flavors by cooking for 2-3 minutes.
Add water to the level of the carrots. Bring to a boil and then let it simmer for 30 minutes, or until carrots are soft.
Add chopped parsley.
Using a blender or hand blender, blend to a nice puree.
Slowly add the coconut milk while stirring. (I use about 1/2 the can, but feel free to use as much as you want, or none at all)
Top with extra parsley or your choice of garnish!