Vegan Carrot Ginger Soup
Source:
Instructions
Place chopped onion in pan with Virgin Coconut Oil or oil of your choice
Sautee for a few minutes until onions become fragrant
Add garlic, ginger and carrots and sautee for a few more minutes
Add the vegetable stock and reduce heat to a simmer
Simmer for 5 minutes
Add all ingredients little by little to a high speed blender. Be careful not to overfill. Once smooth, transfer to a second pot. Keep working on transferring portions into the blender until all ingredients are blended. Top the soup with seeds of your choice and smoked paprika (optional).
Ingredients
2 cups carrots, halved
1 onion, chopped
2 garlic clove, peeled
2 Tablespoons (30 ml) Virgin Coconut Oil or Extra Virgin Olive Oil
salt to taste (the veggie broth is salty, so don’t use too much)
ground pepper to taste
1 TBS fresh ginger root, chopped
⅓ cup light silken tofu (optional)
2 cups low sodium vegetable broth, stock