Vegan Carrot and Ginger Soup
This Vegan Carrot and Ginger Soup is both sweet and spicy and velvety smooth.
Servings: 2 people
Calories: 344.64kcal
Equipment
- 1 knife
- 1 chopping board
- 1 vegetable peeler
- 1 large saucepan
- 1 spatula or wooden spoon
- 1 high speed blender
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 1 clove garlic minced
- 1 inch root ginger grated
- 350 g carrots diced
- 1 large potato diced
- 0.5 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 400 ml vegetable stock
- 4 tablespoon vegan yogurt plain, unsweetened
- 2 tablespoon fresh coriander leaves only
- 1 red chilli thinly sliced
Instructions
- Heat the oil in a saucepan and fry the onions for 5 minutes until they begin to soften.
- Add the grated ginger and minced garlic and cook for a further minute to release their aromas.
- Next add the carrot, potato and ground spices to the pan and cook for a further minute to toast the spices.
- Pour over the vegetable stock, bring to a boil then reduce to a simmer and cook for 20 minutes or until the vegetables are tender.
- Once the vegetables are cooked, transfer them to a blender along with the liquid and blitz on high until velvety smooth (add more water if you prefer a thinner soup).
- Serve in a bowl with a drizzle of vegan yogurt, the coriander leaves and thinly sliced red chilli.
Nutrition
Calories: 344.64kcal | Carbohydrates: 63.14g | Protein: 7.48g | Fat: 8.49g | Saturated Fat: 1.19g | Polyunsaturated Fat: 1.09g | Monounsaturated Fat: 5.29g | Sodium: 936.57mg | Potassium: 1527.47mg | Fiber: 10.73g | Sugar: 16.6g | Vitamin A: 29911.1IU | Vitamin C: 87.88mg | Calcium: 146.54mg | Iron: 2.81mg