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Vegan Carrot Ginger Soup


Vegan Carrot Ginger Soup


  1. Place chopped onion in pan with Virgin Coconut Oil or oil of your choice

  2. Sautee for a few minutes until onions become fragrant

  3. Add garlic, ginger and carrots and sautee for a few more minutes

  4. Add the vegetable stock and reduce heat to a simmer

  5. Simmer for 5 minutes

  6. 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).

  • 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

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