• Alison Elliott

Vegan Carrot Ginger Soup


Prep Time: 10 Minutes

Cook Time: 40 Minutes

Total Time: 50 Minutes


Ingredients: 2 tbsp. Olive oil

1 Onion (chopped)

5 Garlic cloves (minced)

2 ½ c. Carrots (chopped)

2 tsp. Fresh ginger (minced)

4 c. Vegetable stock

1 tsp. Salt

1 tsp. Pepper

2 tbsp. Raw pumpkin seeds (optional for garnish)


Method:

In a large pot, heat the olive oil. Add the onion and garlic; sauté for 3 minutes. Add carrots and ginger; sauté for an additional 5 minutes. Add the vegetable stock, salt, and pepper. Bring the ingredients to a boil. Reduce heat to a simmer and cook for 30 minutes.


Remove the soup from the heat and let cool slightly. Blend the soup together in batches (you do not want to overfill the blender with hot soup). Combine the pureed soup in the pot and serve while warm. Option to use raw pumpkin seeds to garnish each bowl when serving.


Serving Size: 2