Carrot Ginger Soup

4 Servings
40 min

This easy soup is full of antioxidants and anti-inflammatory foods! A delicious way to incorporate more ginger into your diet because those ginger shots are just not it for me. I also added some crispy fried tofu on top for some extra protein, but this part is completely optional. Did I mention this creamy soup is also vegan?


All you have to do is throw everything in a pot and then blend when tender. It's so easy!


I am so ready for soup season so stay tuned for more soup recipes coming soon! As always, check out my Instagram @tikofoods for more recipes by me.

Recipe details

  • 4  Servings
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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Ingredients


  • 1 tbsp olive oil
  • 1 lb of diced carrots
  • 1 diced brown onion
  • 1 - 2 tbsp minced ginger
  • 1 cup of coconut milk
  • 2 cups of water (sub vegetable stock or carrot juice)
  • 1 tbsp of Chinese 5 spice
  • Salt & pepper to taste
  • Sprouts or microgreens to garnish (optional)

Instructions


 Heat olive oil in a pot then add the diced carrots, diced onion, minced ginger, coconut milk, and water. Season with Chinese 5 spice, salt, and pepper.
Bring to a boil then cover and reduce to a simmer for approximately 20-30 minutes until carrots are tender.
Use an immersion blender to blend until desired consistency.
Garnish with ground pepper, olive oil, microgreens, and more coconut milk. Enjoy!

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