Carrot Ginger Soup


This vegan carrot ginger soup is bursting with both flavor and health benefits.Its the perfect soup to enjoy on a chilly fall or winter day. Its also fast and easy to make after a long day and freezes for up to 3 months. 
  • 1 tbs oil
  • 1 white onion, minced
  • 4 garlic cloves, minced
  • 2 tbs ginger, minced *
  • 1.3 lbs carrots, roughly chopped
  • 2 cups vegetable broth *
  • 1/4 cup almond milk
  • 1 tbs lemon juice (optional)
  • pumpkin seeds (optional)
  • salt and pepper to taste

  • Directions:
  • In a large pot, heat oil.
  • Add onion, garlic and ginger. Sauté until fragrant, about 5 minutes.
  • Add carrots and sauté for another 5 minutes.
  • Add vegetable broth and simmer for about 15 minutes with the lid on the pot.
  • Once carrots are tender, blend until smooth. *
  • Add almond milk and season with lemon juice, salt and pepper.
  • Serve garnished with a sprinkle of sunflower seeds and a dash of almond milk.
  •  *If you aren't fond of strong ginger taste, use 1 tbs instead of 2. The easiest way I've found to peel ginger is with a spoon. 
    *Instead of using vegetable broth, I use 2 cups of water and 3 teaspoons of Better than Bouillon Vegetable Paste.