Carrot and Ginger Soup {Vegan+GF}
This Carrot & Ginger Soup is the perfect one-pot spring soup - Cozy and satisfying but loaded with vibrant flavours. Plus, it’s dairy-free, gluten-free, vegan and ready in just 30 minutes!
Serving: 8
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 medium onions, chopped
- 1 garlic clove, grated
- 1 tablespoon fresh ginger, grated
- 700 g medium carrots, peeled, chopped
- 1 small floury potato, peeled, chopped
- 750 ml vegetable stock
- ¼ teaspoon cumin
- ¼ teaspoon turmeric
- ¼ teaspoon paprika
- ½ teaspoon sumac, optional
- sea salt & freshly ground white pepper
To serve:
- fresh parsley, chopped
- sesame seeds
Instructions
- Add a generous glug of olive oil in heavy large pot over medium-high heat. Add onion and sauté until translucent, about 4 minutes.
- Add grated ginger and garlic, and sauté for 1 more minute.
- Add chopped carrots, finely cubed potato and spices and sauté 1 minute. Season with a little bit of salt & pepper.
- Pour the stock in, cover with a lid and bring to boil.
- Reduce heat, cover partially and simmer until carrots are very tender, about 15 minutes.
- Remove 1 or 2 cups of stock and set aside. Using a hand-blender or a large blender, blend the soup, whilst pouring the stock until reaching a creamy velvety texture.
- Season to taste with salt and pepper, drizzle with a little bit of oil and top with extra spices if you like.
- Serve with chopped parsley, sesame seeds, and toasted rustic bread if you like.
Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.