Vegan Carrot & Ginger Soup

Vegan Carrot & Ginger Soup

Finally, a food processor!!! I can not express the joy I had when my blender/food processor combo arrived. These are the secret joys of foodies; we go crazy over local farmers markets, Whole Foods and kitchen appliances. I am overwhelmed with happiness because I am currently enjoying 2/3 of these here in Berlin. 

Grocery shopping has been really interesting for me here. Organic is everywhere, which is awesome, soy yoghurt is a new (treat) addition to my diet, but speciality ingredients are quite expensive. Carrying the groceries is the hard part. However, this weekened I was at a discount-supermarket and they had a special on organic carrots, so I caved and bought a huge bag. My first thought was “carrot soup!”, so carrot soup it is!

Homemade soup is a new love of mine. I used to be a huge fan of canned tomato soup, but we all know it’s loaded with nasty additives and sugar, so X to that! I actually just recently started making my own soups. No one has ever taught me how to make my own soup, so it has been a total hit or miss for me. Little did I know, it actually takes a lot of time, love and care to make a delicious, hearty soup. Soup is where flavour is reallly important. Since I am still learning about spices and herbs and what goes with what, this has been a huge (exciting) challenge for me. 

This soup is perfect for a chilly afternoon, to cure a cold, or to warm up as leftovers.

I hope you enjoy it as much as I enjoyed making it! X

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Vegan Carrot & Ginger Soup
Serves 6
Classic carrot soup. Good for the soul and good for your tummy!
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 1 lb organic carrots (about 10-12 medium carrots)
  2. About 5 cups of water
  3. 1 inch of ginger
  4. 2 garlic cloves
  5. 1 tsp lemon juice
  6. 4 tbsp olive oil or coconut oil
  7. 1 cup of full-fat coconut milk (this is optional, but will add creaminess)
  8. Salt and pepper to taste
Instructions
  1. Chop up the garlic and the ginger and add to a large pot with the olive oil or coconut oil, on medium heat. Sauté for about 2 minutes.
  2. Next, add about 4 cups of water to the pot and set on the stove on medium-high heat.
  3. Chop up the carrots into little pieces and then add to the pot. Let the carrots steam until they are soft.
  4. Once the carrots have softened, either blend with a hand mixer or let the mixture cool and then transfer to a food processor. Blend until creamy.
  5. Transfer back into the pot (if using a food processor) and add the lemon juice, salt and pepper.
  6. Enjoy warm with freshly cracked pepper.
Notes
  1. If you like your soup less creamy, add more water until desired consistency is achieved. If you enjoy it creamier, I suggest adding more coconut milk.
The Pure Life http://thepurelife.ca/


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