This Vegan Carrot Ginger Soup is crazy full of flavor and so easy to make with eight sturdy pantry ingredients.
Ingredients
• 1 tablespoon coconut oil
• 1 yellow onion (chopped)
• cloves garlic (minced)
• 2 tablespoons fresh grated ginger
• 3 cups chopped carrots
• 1 teaspoon red curry powder
• 28 ounces vegetable broth
• Coarse kosher salt and freshly ground black pepper
• Coconut milk (optional)
• Cilantro (optional)
• Chopped peanuts (optional)
• Toasted sesame seeds (optional)
Instructions
1. In a large stock pot, heat coconut oil over medium heat.
2. Add the onion and cook, stirring occasionally, until softened, 5-6 minutes.
3. Add the garlic and cook, stirring, for 1 minute.
4. Add the ginger, carrots, red curry powder, and vegetable broth and stir to combine. Bring to a boil, cover, lower the heat, and simmer for 30 minutes.
5. Remove the soup from the heat and blend using either an immersion blender or regular blender. 6. Season to taste with salt and pepper.
6. Serve in bowls with a drizzle of coconut milk, a few cilantro leaves, chopped peanuts, and sesame seeds.