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–+ servings
blended carrot and ginger soup in a bowl.
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5 from 1 vote

Vegan and Dairy Free Ginger and Carrot Soup

A dairy-free soup rich in Vitamin A and packed with anti-inflammatory properties.
Total Time30 minutes
Course: Appetizer, Dinner, Lunch
Cuisine: American, Soup
Diet: Vegan, Vegetarian
Allergy: Dairy Free, Nut Free, Vegan, Vegetarian
Servings: 4
Calories: 297kcal
Author: Marina Rizhkov

Equipment

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
  • ¼ cup pumpkin seeds (optional)

Instructions

  • Heat a medium-sized soup pot over medium heat. Add the coconut oil, chopped onions, and cook until onions are soft and trasnlucent.
    1 Tbsp coconut oil, ½ medium onion,
    soup pot with chopped onion and garlic.
  • Add garlic and ginger and stir for 30 seconds until fragrant.
    2 cloves garlic,, 2 Tbsp fresh ginger,
    sautéed chopped onion with coconut oil, and garlic.
  • 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.
    4 cups vegetable broth, 3 cups carrot,, 1 Tbsp tamari,
    vegetable broth with chopped onion, chopped carrots in a soup pot.
  • Add soup to a blender, blend until smooth, then return to the pot.
    ginger carrot soup in a soup pot blended.
  • Add coconut milk, lemon juice, nutmeg (optional), salt, and pepper. Adjust seasonings to your liking.
    14 oz coconut milk,, 1 Tbsp lemon juice,, 1 dash nutmeg,, salt,, ground black pepper,
    blended ginger and garrot soup in soup pot.
  • Serve as-is or garnished with chopped parsley, cilantro, or pumpkin seeds

Notes

  • For a less coconut taste use butter or ghee instead of coconut oil.
  • Pumpkin seeds are optional but recommended for a crunchy fall taste.

Nutrition

Calories: 297kcal | Carbohydrates: 20g | Protein: 3g | Fat: 25g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1022mg | Potassium: 594mg | Fiber: 3g | Sugar: 9g | Vitamin A: 16540IU | Vitamin C: 10mg | Calcium: 59mg | Iron: 4mg