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This Carrot Ginger Soup is the perfect cool weather soup, and would make a delightful accompaniment to your Thanksgiving dinner. You can serve with salad before the big feast or as an appetizer - in small bowls or cups. It's made with farm fresh carrots, ginger, and vegetable broth. The soup is then blended until smooth. I serve with my homemade sauce, and a swirl of heavy cream or coconut milk (to keep vegan). A great soup for everyone! It's totally vegan and dairy free (if you omit heavy cream swirl).
This loaded with flavor, vitamins & minerals, and it's only 3.3g net carbs - making it lowcarb / keto-friendly, paleo, healthy and delicious - your family and guests will love it!
Carrot Ginger Soup | Low Carb | Paleo | Keto-Friendly | Vegan
Ingredients:
1 Tablespoon avocado oil
1/2 cup chopped onion
2 garlic cloves, minced
300g (about 2 1/4 cups) chopped carrots
1 teaspoons ginger paste
1 Tablespoon apple cider vinegar
32 ounces Zoup, Good Really Good Savory Vegan Veggie Broth
Sea salt and fresh black pepper
Serve with cranberry sauce and cream (or coconut milk)
Directions:
1. In a large pot, heat avocado oil over medium heat. Add onion and cook until softened, stirring occasionally. About 8 to 10 minutes.
2. Add the garlic and chopped carrots. Season with salt and pepper. Cook 10 minutes more, stirring occasionally.
3. Stir in the ginger paste and the apple cider vinegar.
4. Add in the vegetable broth and bring to a simmer. Cook until carrots are soft, about 30-40 minutes.
5. Remove from the stove and allow to cool slightly, then blend with a hand emulsion blender until smooth. Adjust seasonings. Bring back to the stove and heat through.
6. Serve with Cranberry Relish and a drizzle of cream or coconut milk.
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