Name: Vegan and Dairy Free Ginger and Carrot Soup
Total time: 30 min
Ingredients: 1 Tbsp coconut oil; ½ medium onion, (chopped); 2 cloves garlic, (minced); 2 Tbsp fresh ginger, (grated); 4 cups vegetable broth; 3 cups carrot, (chopped); 1 Tbsp tamari, (or soy sauce); 14 oz coconut milk, (canned); 1 Tbsp lemon juice, (fresh); 1 dash nutmeg, (optional); salt, (to taste); ground black pepper, (to taste)

A dairy-free soup rich in Vitamin A and packed with anti-inflammatory properties.

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What you need to make a Dairy-Free Carrot Soup

Coconut oil: Boosts energy and helps with digestion

Garlic and Onion: Fight inflammation. I cut up these two ingredients and place them on a plate near my kids’ beds when they have a cold.

Fresh Ginger: This one I use a lot during the cold and flu season, especially in shakes with lemon and honey. Fresh ginger helps boost the immune system and aid digestion issues, which place a huge role in our health.

Vegetable broth (vegetable stock): Easy to digest and helps with bone strength.

Carrots: A great source of vitamin A – for eye health

Tamari or soy sauce: Tamari is a gluten-free version of soy sauce.

Coconut milk: Another antioxidant that can help with digestion, hair, and skin.

Lemon juice: Adds a fresh and citrusy flavor to the carrot soup. Lemon is my all-time favorite ingredient. It’s great for weight loss, boosts the immune system, and may help to maintain health (if you use it often).

Nutmeg: This is optional, but gives the soup a boost of flavor.

And salt and pepper to season.

Steps for Carrot Ginger Soup Recipe

1. Heat a medium-sized soup pot over medium heat. Add the coconut oil and onions, and cook until onions are soft and translucent.

2. Add garlic and ginger and stir for 30 seconds until fragrant.

3. Add the carrots, broth, tamari (or soy sauce), and bring to a boil. Reduce heat and simmer for 10-15 minutes (or until carrots are soft). Turn off heat and allow soup to cool for a few minutes.

4. Add soup to a blender, blend until smooth, then return to the pot.

5. Add coconut milk, lemon juice, nutmeg (optional), salt, and pepper. Adjust seasonings to your liking.

Garnish soup with:

Chopped parsley
Chopped scallions
Chopped cilantro
Toasted pumpkin seeds

Vegan and Dairy Free Ginger and Carrot Soup

A dairy-free soup rich in Vitamin A and packed with anti-inflammatory properties.

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Course: Appetizer, Dinner, Lunch

Cuisine: American, Soup

Allergy: Dairy Free, Nut Free, Vegan, Vegetarian

Total Time: 30 minutes

Servings:

Calories: 297kcal

Equipment

knife
cutting board
ladle
blender
garlic press
grater

Ingredients

1 Tbsp coconut oil
½ medium onion, chopped
2 cloves garlic, minced
2 Tbsp fresh ginger, grated
4 cups vegetable broth
3 cups carrot, chopped
1 Tbsp tamari, or soy sauce
14 oz coconut milk, canned
1 Tbsp lemon juice, fresh
1 dash nutmeg, optional
salt, to taste
ground black pepper, to taste

Instructions

Heat a medium-sized soup pot over medium heat. Add the coconut oil, chopped onions, and cook until onions are soft and trasnlucent.
Add garlic and ginger and stir for 30 seconds until fragrant.
Add broth, carrots, tamari or soy sauce, and bring to a boil. Reduce heat and simmer for 10-15 minutes (or until carrots are soft). Turn off heat and allow soup to cool for a few minutes.
Add soup to a blender, blend until smooth, then return to the pot.
Add coconut milk, lemon juice, nutmeg (optional), salt, and pepper. Adjust seasonings to your liking.
Serve as-is or garnished with chopped parsley, cilantro, or pumpkin seeds