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!

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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.

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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.

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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.)

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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.

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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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