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


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


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:

    Gorgeous photo

  • Kristen says:

    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!

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