Vegan Carrot Ginger Soup
Ingredients:
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2 cups carrots, halved
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1 onion, chopped
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2 garlic clove, peeled
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2 Tablespoons (30 ml) Virgin Coconut Oil or Extra Virgin Olive Oil
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salt to taste (the veggie broth is salty, so don’t use too much)
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ground pepper to taste
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1 TBS fresh ginger root, chopped
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⅓ cup light silken tofu (optional)
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2 cups low sodium vegetable broth, stock
Directions:
- Place chopped onion in pan with Virgin Coconut Oil or oil of your choice
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Sautee for a few minutes until onions become fragrant
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Add garlic, ginger and carrots and sautee for a few more minutes
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Add the vegetable stock and reduce heat to a simmer
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Simmer for 5 minutes
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Add all ingredients little by little to a high-speed blender. Be careful not to overfill. Once smooth, transfer to a second pot. Keep working on transferring portions into the blender until all ingredients are blended. Top the soup with seeds of your choice and smoked paprika (optional).