• Alison Elliott

Vegan Carrot Ginger Soup

Updated: Nov 17

This dish is so refreshing and healthy!

Ingredients: 2 tbsp. Olive oil

1 Onion (chopped)

5 Cloves garlic (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)

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. Use raw pumpkin seeds as garnish when serving (optional).

Serving Size: 2

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