Creamy Carrot Soup with Ginger
A silky vegan carrot soup with ginger and potatoes, ready in about 25 minutes. You'll love its sweet-and-spicy flavor and velvety, creamy texture.
Ingredients
- 2 potatoes peeled and cubed
- 1 onion peeled and cut in chunks
- 2 carrots sliced
- 1 piece ginger thumb-size, peeled and grated
- 2 tbsp olive oil
- 2 tbsp lemon juice
- salt to taste
- white pepper to taste
- yogurt optional, use plant-based to keep vegan
- herbs for garnish
- water just enough to cover all veggies
Instructions
- Add the potatoes, onion and carrots to a medium soup pot. Pour in just enough water to cover the veggies and let them boil for 15-20 minutes.
- Add the grated ginger, salt and pepper. Stir well.
- Remove from heat once the potatoes and carrots are tender. Check them with a fork.
- Using an immersion blender, blend the veggies until smooth.
- Add the olive oil and lemon juice.
- Add more water, depending on how thick or thin you want the soup to be.
- Garnish with yogurt (optional) and fresh herbs.
Notes
Add only enough water to just cover the veggies while boiling, then thin to taste after blending. To keep it fully vegan, garnish with plant-based yogurt or omit it. Store leftovers in an airtight container in the fridge for up to 4 days.