Vegan Carrot and Ginger SoupSubmitted by: DELETEMEPLEASE
IntroductionA wonderful starter or a meal all on its own! A wonderful starter or a meal all on its own!
1 tbsp olive oil
1-1/2 cups onions (chopped or diced)
2-3 cloves garlic (minced or pressed)
4 cups fresh carrots (chopped or diced)
1 to 1.5 teaspoons ginger (freshly grated)
4 cups vegetable broth (or water)
1/4 cup orange juice
3 cups rice milk (or soy milk)
salt and pepper to taste
Boil until the carrots are very tender (30-35 minutes). Puree the mixture in a food processor or blender (be careful, it's hot!) or mash it in the pot with a potato masher.
Return the mixture to the stove. Heat until warm.
Add the orange juice and rice milk. Do not boil!
Salt and pepper to taste. Serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user COACH_NICOLE.
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Member Ratings For This Recipe
This soup is so yummy and filling too! I didn't have teh ginger, so I left it out, and I actually used light vanilla soy milk from the fridge, and it added a little more sweetness to the soup and it wasn't so carrot-y. But I love it. Especially with a bit of pepper. - 3/2/09
A wonderful recipe, as delicious as it is healthy.
The only change I made was to use only half of the milk (I used natural soy milk) because I wanted a creamier, thicker consistency. I also topped the soup with a dollop of natural yogurt and a bit of sliced green onion. Delicious! - 12/15/08
I have made this soup for company and they love it. I make it in a pressure cooker, first I saute the onion and garlic then add carrots,ginger, boil broth first then add it bring to pressure for 12 minutes and then let it cool for 10 minutes before releasing pressure. Also add cuminseed&fennel. - 12/5/08
This is a great dish. I made a couple of substitutions: I used 4 shallots instead of onion, used 2 cups coconut milk and 2 cups of coconut milk and no OJ.
Also, I think if the carrots are boiled and pureed before adding them to the other ingredients it would be less messy. - 10/21/07