Description
This carrot ginger soup is thick and creamy but it’s made without any cream or dairy. It’s a hearty, vegan soup that has a delicious balance of sweet carrots and spicy ginger.
Ingredients
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- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 1” piece of ginger, minced
- 4 cloves garlic
- 1 lb carrots, peeled and chopped into 1″ pieces
- 2 cups vegetable broth
- 1/4 teaspoon baking soda
- 2 sprigs fresh thyme
- Croutons for topping (optional)
Instructions
- In a large pot or dutch oven, add the olive oil, onion, ginger, and garlic and cook over medium heat for 5 minutes, stirring frequently.
- Add the carrots, vegetable broth, baking soda, and thyme and bring to a boil.
- Once boiling, reduce the heat and simmer for 20-25 minutes until the carrots are soft.
- Remove the thyme sprigs and transfer the soup to a blender.
- Do not fill the blender more than half full. Remove the plastic vent in the lid of the blender, then cover with a kitchen towel. This will allow steam to escape. Blend until the soup is perfectly smooth.
- Pour into bowls and add salt and pepper to taste. Top with croutons, if desired.