One Serving Vegan Carrot and Ginger Soup

Large pot or Dutch oven; Immersion blender or regular blender; Knife; Cutting board; Measuring spoons/cups

10 minutes

30 minutes

Vegan

Vegan, Carrot, Ginger, Soup, 30 Minutes

Main Course

Simmering

Vegan

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1 tablespoon olive oil

1 onion, diced

2 cloves garlic, minced

2 teaspoons freshly grated ginger root

2 carrots, peeled and diced

1 potato, peeled and diced

1 teaspoon ground cumin

1 teaspoon ground coriander seed

4 cups vegetable broth or stock

Salt and pepper to taste

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

Add the ginger root, carrots, potato, cumin and coriander seed to the pot and stir to combine. Cook for another 3 minutes.

Pour in the vegetable broth or stock and bring to a boil. Reduce heat to low and simmer for 15 minutes or until vegetables are tender.

Remove from heat and use an immersion blender or regular blender to puree the soup until smooth. Season with salt and pepper to taste before serving.

Calories – 150; Fat – 2g; Carbohydrates – 28g; Protein – 4g; Fiber – 6g

This vegan carrot and ginger soup is an easy yet flavorful dish that can be made in just 30 minutes! It’s packed with nutritious vegetables like carrots, potatoes, onions, garlic and ginger root that are simmered in vegetable broth or stock for a delicious meal that’s full of flavor!

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