Vegetarian Carrot Ginger Soup

5 from 1 vote

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.

Prep Time10

Cook Time30

Total Time40

Servings:

Calories: 164kcal

Cost: 4.33

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

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.

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.

This soup freezes and reheats well so you can double the recipe and have some ready to go.

Nutrition