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 oil1 white onion, minced4 garlic cloves, minced2 tbs ginger, minced *1.3 lbs carrots, roughly chopped 2 cups vegetable broth *1/4 cup almond milk1 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. https://www.walmart.com/ip/Better-Than-Bouillon-Premium-Seasoned-Vegetable-Base-8-oz/30984060?wl13=5977&selectedSellerId=0