Vegetarian Carrot Ginger Soup
This hearty creamy soup will fill your tummy and excite your taste buds. This is the perfect soup for those who eat vegetarian or vegan because the soup is made without meat or meat stock and you can make it completely without dairy.
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Equipment
Ingredients
- 2 Tbsp Butter
- 1 lb Carrot
- 1/2 Onion
- 1 Cup Celery
- 1 Potato
- 1 Tbsp Ginger Root
- 1 Clove Garlic
- 32 Ounces Vegetable Stock
- 1 Tsp Black Pepper
- 1/2 Tsp Ground Nutmeg
- 1 Bay leaf
Instructions
- Wash the carrots
- Wash the potato
- Wash the celery
- Chop the celery
- Rough cut the onions
- Peel the carrots
- Peel the potato
- Chop the carrots
- Peel and mince the ginger
- Peel and chop the garlic
- Melt the butter in a stock pot
- Add the celery
- Add the onions
- Cook until onions are starting to glisten
- Add the ginger
- Once the celery has started to glisten add the garlic
- Add the carrots and potato
- Add the bay leaf
- Add the nutmeg
- Add the vegetable stock
- Cook until carrots will break apart on the side of the pan when pressed with a fork or spoon
- Remove the bay leaf with a slotted spoon
- Use an immersion blender to blend all the soup until it is smooth and creamy with no lumps
Video
Notes
We made ours with real dairy butter- which is non-vegan. Our dish is vegetarian. If you are making this for a vegan make sure to use vegan butter.
If you are concerned with sodium, you can use your own vegetable stock or purchase low sodium stock.Â
If you do not have an immersion blender you can let the soup cool for 20 minutes and add it to a food processor or blender- be careful this will still be very hot.Â
This soup freezes and reheats well so you can double the recipe and have some ready to go.Â
Nutrition
Calories: 164kcalCarbohydrates: 26gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 15mgSodium: 1060mgPotassium: 692mgFiber: 5gSugar: 9gVitamin A: 19720IUVitamin C: 19mgCalcium: 63mgIron: 1mg
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