Food,  Healthy Living,  Nutrition,  vegetarian

Ginger Carrot Soup: Vegan and Vegetarian Versions

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October is Vegetarian Awareness Month.

Being a vegetarian or vegan has changed a lot since I was a child. It’s easier to do now and many more people have embraced the lifestyle or even started incorporating aspects of vegetarianism or veganism into their everyday lives.

We are not strict vegetarians in our household, but we actively try to incorporate more vegetarian or vegan meals into our diet.

This soup—Ginger Carrot Soup—is one of my favorites. I have previously published a vegetarian version of this flavorful soup, Roasted Ginger Carrot Soup, which can be made vegan by experimenting with the whipping cream. There are vegan versions available or you can make your own.

Or you can check out this one, which is originally vegan.

Both versions are delicious.

Make one or both!

Enjoy!

vegan ginger carrot soup

Vegan Ginger Carrot Soup

Ginger Carrot soup is a filling and flacorful soup. Here is a vegan version but everyone can enjoy this verson as well.
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course, Side Dish
Cuisine American
Servings 4
Calories 219 kcal

Ingredients
  

  • 2 T. extra virgin olive oil
  • 1 small sweet onion diced
  • 3-4 cloves garlic minced
  • lbs. carrots diced
  • 1 medium red bell pepper diced
  • Sea salt and black pepper to taste
  • 3 c. vegetable broth preferably organic
  • 1 T. fresh ginger minced
  • 2 t. fresh thyme leaves
  • 1/3 c. full-fat coconut milk

Instructions
 

  • Heat olive oil in a large, high-sided skillet over medium heat. Add onion, garlic, carrots, and bell pepper. Season with salt and black pepper, to taste, and cook, stirring frequently, until vegetables become soft and translucent, approximately 5 minutes.
  • Add vegetable broth, minced ginger, and thyme leaves and stir to combine. Cover and cook until the carrots are fork tender, approximately 10-15 minutes. Stir once or twice while cooking.
  • Remove from heat and puree mixture with an immersion blender until smooth. (A regular blender or food processor can also be used for this step). Taste and adjust seasonings, as desired.
  • Return to medium heat and add coconut milk. Stir until barely combined and cook until heated through, approximately 1-2 minutes. Remove from heat and serve immediately. Enjoy!

Nutrition

Nutrition Facts
Vegan Ginger Carrot Soup
Amount per Serving
Calories
219
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Sodium
 
128
mg
6
%
Potassium
 
766
mg
22
%
Carbohydrates
 
28
g
9
%
Fiber
 
7
g
29
%
Sugar
 
14
g
16
%
Protein
 
4
g
8
%
Vitamin A
 
29368
IU
587
%
Vitamin C
 
54
mg
65
%
Calcium
 
84
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword carrots, ginger, soup, vegan
Tried this recipe?Let us know how it was!




Loving Life — The Reboot!

Dominique

Ginger Carrot Soup: Vegan and Vegetarian Versions

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