Easy Ginger Carrot Soup
Easy Ginger Carrot Soup, a creamy, delicious and filling vegan soup recipe idea made with healthy ingredients .
Servings: 4 servings
- Carrots- 1 pound.
- Olive or other oil- ½ tablespoon.
- Onion- 1 yellow preferred, chopped.
- Garlic- 2 cloves chopped.
- Almond Milk- 1 cup
- Ginger– 1 teaspoon .
- Black Pepper– ½ teaspoon
- Ground. Turmeric– ½ teaspoon.
- Nutmeg– ½ teaspoon.
- Sunflower Seeds– 2 tablespoons raw with shells removed soaked in hot water for a half hour.
- Water- 1 cup.
Bring a pot filled with water to boil over medium to medium high heat. Meanwhile, if you are using raw carrots, scrub them down and cut them into 'chunks'. Place the carrots into the boiling water and boil until tender (about five minutes). Once tender, you can can drain the carrots and allow the carrots to sit while you work.
In a saucepan over low to medium heat, heat the olive oil and then sauté the onion and garlic in the oil until translucent (four to five minutes).
Next, in a food processor or strong blender, blend all of the ingredients until smooth. Note: you may need to do this in batches.
Serve this soup warm or cool. You can also transfer it to a slow cooker on low for serving later.
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
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Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!