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Prep time
20 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
Cozy, creamy, vegan carrot ginger soup! —nicolelupu
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Ingredients
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6
carrots (medium to large chopped)
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2
celery stalks (chopped)
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1
shallot (minced)
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1
green onion (chopped)
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1 tablespoon
olive oil
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1/2 teaspoon
ginger (freshly grated)
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1/2 teaspoon
red chili flakes
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4 cups
vegetable stock (low sodium)
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1/2 cup
applesauce (unsweetened)
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1/2 cup
coconut milk (full fat)
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1/2 teaspoon
salt (or to your taste, depending on stock saltiness)
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1/4 teaspoon
pepper
Directions
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Wash and chop all your vegetables to diced chunks and finely grate your ginger.
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Heat your olive oil in a large dutch oven and add the shallot, celery and green onion. Cook until the onion is soft, then add in your chili flakes.
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Add in your chopped carrots and broth and cook over medium-high heat until the carrots are soft, about 10-12 mins.
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Add in your applesauce, ginger, coconut milk and then puree all together until smooth using either an immersion blender or transferring in batches to a blender.
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Season with salt & pepper to taste, top with cilantro or sourdough croutons if desired.
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