How to Make Vegan Carrot Ginger Soup

This is a step by step copy of joy the baker's recipe as a test.

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Prep your veggies!

Prep your veggies!

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I like to use more ginger than the recipe calls for.

I like to use more ginger than the recipe calls for.

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Heat olive oil in a large saucepan over medium heat.  Add onions and saute until onions are translucent, about 4 minutes.

Heat olive oil in a large saucepan over medium heat. Add onions and saute until onions are translucent, about 4 minutes.

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Add ginger and saute for another 4 minutes, until softened and fragrant.

Add ginger and saute for another 4 minutes, until softened and fragrant.

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 Add coriander and diced carrots.  Add vegetable broth, reduce heat, and simmer mixture until carrots are completely softened, ~30 minutes.  Remove from heat and allow to cool for 20 minutes.

Add coriander and diced carrots. Add vegetable broth, reduce heat, and simmer mixture until carrots are completely softened, ~30 minutes. Remove from heat and allow to cool for 20 minutes.

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Using a blender, blend soup in batches until smooth.  (You can also use an emulsion blender in the pot and never have to move the soup… if you’re into that sort of convenience.)

Using a blender, blend soup in batches until smooth. (You can also use an emulsion blender in the pot and never have to move the soup… if you’re into that sort of convenience.)

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Return soup to pot, stir in coconut milk.  Add salt and pepper to taste.  Serve soup warm with crusty vegan bread.

Return soup to pot, stir in coconut milk. Add salt and pepper to taste. Serve soup warm with crusty vegan bread.

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Ingredients

2 Tablespoons Olive oil
1 Medium diced onion
3 Tablespoons Minced garlic
¾ Teaspoons Ground coriander
4 Cups Diced carrots
3 Cups Veggie broth
1 Cup Light coconut milk
Salt and pepper
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