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.