Vegan Carrot Ginger Soup
By Anna Soref
When fall hits Northeastern Ohio, where I live, even warm days in the 70s have a tinge of cool that hits my bones. Now is when I begin cooking soups. The fresh ginger in this carrot soup offers a warming quality, while the orange juice lightens the flavor. A mug of it warmed up is an ideal afternoon snack.
Note: This is a light soup. To make it more substantial, top with roasted pumpkin seeds.
Vegan Carrot Ginger Soup
Ingredients
1 pound carrots, peeled and trimmed and chopped into 1/2-inch slices
½ cup onion, chopped
Juice from 1 orange, about ¼ cup
1.5 tablespoons grated fresh ginger
1 tablespoon olive oil
3 cups water
1 cube Rapunzel Vegan Vegetable Bouillon with Sea Salt
Instructions
1. Sauté onion in olive oil until it begins to soften.
2. Add carrots and cook for 3 minutes.
3. Add ginger and continue cooking for 2 minutes.
4. Add water and bouillon cube and bring to a boil, simmer covered for 15 minutes or until vegetables are soft.
5. Purée soup in a blender until just blended.
6. Return to pot and add orange juice.
7. Ladle into bowls and enjoy.
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heinstirred says:
October 8, 2013 at 3:45 am
Kristen says:
November 12, 2013 at 12:16 pm
Gorgeous photo
I made this soup a couple of weeks ago. Delish! With some crusty bread, it was a perfect warm, comfy (and healthy!) meal for a cold Colorado day!