Dairy-free Gingered Carrot Soup

This dairy-free gingered carrot soup is a classic and so simple to make, you can
do it on a weeknight. It's light and filling with a spicy kick from the ginger
and warm spices that deepen the flavors. You probably have some carrots already.
What are you waiting for?

Servings: 4

Author:

Prep Time
15 minutes

Cook Time
25 minutes

Total Time
40 minutes

Course:

Cuisine:

American Indian Mediterranean

Keywords:

healthy soup healthy soup recipe carrot soup easy soup recipe Vegan soup recipe carrot recipes ginger carrot soup gingered carrot soup vegetable soup recipe

Instructions

1 Peel carrots and cut them into pieces. Place in a soup pot or dutch oven with
the water, cover, and bring to a boil. Lower the heat and simmer until tender
(~10-15 minutes).
2 Meanwhile, saute the onions in the oil for five minutes.
3 Add the garlic, ginger, salt & spices and continue to cook until the onions are
softened and the flavors have mingled.
4 Stir in the lemon juice.
5 Let the mixture cool a bit, then transfer the carrots with their water, the
roasted cashews, and the onion mixture into a blender and puree until smooth and
creamy. (You may need to do this in batches).
6 Transfer the pureed mixture back to into the soup pot and heat gently.
7 Serve with a pitcher of coconut milk so you can add if you like. Top with the
microgreens (which will melt into the soup). Enjoy!

Dairy-free Gingered Carrot Soup

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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