This vegan ginger carrot soup offers a light, yet satisfying appetizer to start any holiday meal. Cook up a large batch of this soup and serve it at your next holiday gathering to impress the crowd and feed them right!
Not only does this vegan ginger carrot soup taste delicious, but each serving provides you with over two servings of vegetables. Carrots, onion, celery, apple, and garlic comprise the base of the soup. After pureeing all of the ingredients together, you’ll add extra flavor with extra virgin olive oil, dried thyme, sea salt, and black pepper.
For extra creaminess, add 1/2 cup of your favorite unflavored, unsweetened non-dairy (or dairy) milk. Almond or coconut milk are excellent options. Top the soup with freshly chopped herbs like parsley or cilantro for a finishing touch.
To start, you want to get as much flavor from the vegetables as possible. I recommend sauteing or roasting the chopped vegetables (and apple) in 1-2 tablespoons of olive oil prior to tossing them in the soup. Cook them until softened, for about 10-minutes.
Meanwhile, start boiling the broth. Toss a 4-cup carton of store bought organic vegetable (or chicken) broth with 1 1/2 cup of filtered water into a large pot over medium, high heat. Bring the broth to a boil, and then add the cooked vegetables. Drop the heat to a simmer, cover the pot with a lid, and allow the soup to cook for about 15-minutes.
Remove the lid of the pot and remove it from the heat, allowing the soup to cool for about 10 to 15 minutes. Now, it is time to puree it! I pureed the soup in my Ninja blender, but you may use any tabletop blender or hand blender that you have available. If using a tabletop blender, puree the soup in 2 batches to allow all of the ingredients to blend smoothly.
Once the soup is pureed, place it back in the pot over low heat. Add in the salt, pepper, dried thyme, extra virgin olive oil, and milk. Mix all of the ingredients until well combined. Serve the soup warm as the perfect appetizer to your meal!
- 4 cup vegetable broth
- 1 1/2 cup filtered water
- 3 cup chopped onion
- 1-inch fresh ginger, peeled and finely chopped
- 4 cup peeled and chopped carrots
- 1 tablespoon minced garlic (about 1 clove)
- 1 cup chopped celery
- 1 cup chopped Fuji apple
- 1 teaspoon dried thyme
- 3 tablespoons extra virgin olive oil
- Sea salt and black pepper to taste
- 1/2 cup non-dairy milk (optional)
- 2 tablespoons fresh chopped parsley or cilantro (optional)
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- Toss chopped carrots, onion, celery, apple, ginger, and garlic onto the baking sheet with 1 to 2 tablespoons of oil. Roast for 10 to 15 minutes, or until softened.*
- Meanwhile, place the broth and water in a stock pot over medium high heat and bring to a boil.
- Add in the cooked vegetables to the pot, drop the heat to a simmer, and cover with a lid. Simmer for 15-minutes.
- Remove the pot from the heat and remove the lid, allowing the soup to cool slightly.
- In batches, add the soup to a blender or use a hand blender to puree all of the ingredients until smooth.
- Place the pureed soup back into the pot over low heat. Then, add 2 tablespoons of oil, seasonings and milk. Mix until well combined.
- Serve warm.
- You may optionally saute the vegetables in a large pan over medium heat for 10 minutes or until softened.