Vegan Creamy Carrot Ginger Soup

Photo: KatherineBalok

Vegan and gluten-free, this soup is sure to please even the most carnivorous of ancestors at the annual Easter {insert whatever gathering you see the most turkey/chicken/ham/bacon/beef at} banquet. Hearty and nutritious, it meets the needs of the health-conscious without leaving out any flavor. Coconut milk replaces the typical dairy product(s) found in creamy soups, and makes an incredible stand-in.

Yield: 4 servings
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  • 3-4 cup(s) carrots chopped
  • 3 tablespoon(s) fresh peeled ginger minced
  • 1 can or 14 ounce(s) coconut milk
  • 1/3 to 1/2 onion (red or yellow) diced
  • 3 cup(s) vegetable broth
  • 3 clove(s) garlic minced
  • olive oil to saute
  • salt and pepper to taste


  1. 1.) After prepping, measuring, chopping ingredients, begin sautéing the garlic and onions in a pan with olive oil
  2. 2.) All at once, add the chopped carrots, ginger, coconut milk, vegetable stock, and salt & pepper. Let simmer for 20 minutes or until carrots are soft and easily poked with fork
  3. 3.) Pour everything into blender or food processor. Blend until smooth & creamy
October 2013

This recipe is a personal recipe added by KatherineBalok and has not been tested or endorsed by MyRecipes.

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