Vegan Carrot Ginger Soup
Recipe for a vegan and gluten-free Carrot Ginger Soup with pumpkin seed oil swirls on top. It's a bit spicy because of the ginger and the perfect fall/winter comfort food!
- 4 carrots
- 1- inch slice of ginger
- 2 cups water
- 1/2 teaspoon salt
- 1 teaspoon coconut oil
- pumpkin seed oil for swirls
- 1/2 teaspoon shredded coconut , unsweetened
Peel the ginger and grate half of it and save it for later. Chop up the rest of the ginger in small pieces. Peel and cut the carrot in thick slices.
In a pot, heat the coconut oil and add in the chopped carrots & ginger and roast until it starts to get brown. Add the water and let it boil for about 10 minutes.
Let it cool off a bit before pouring it into a blender and blending it for about a minute until super fine and creamy (if the mixture is still hot, take off the middle part of the lid and close it with a kitchen towel).
Pour the soup back in the pot, heat it up and slowly add the salt to taste (I've used 1/2 teaspoon).
When the soups hot, serve, top it with the grated ginger and shredded coconut and make pretty swirls with the pumpkin seed oil. Enjoy!
Calories: 76kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Sodium: 681mg | Potassium: 390mg | Fiber: 3g | Sugar: 6g | Vitamin A: 20380IU | Vitamin C: 7.2mg | Calcium: 48mg | Iron: 0.4mg