Ingredients
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For the base:
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1 medium yellow onion, chopped
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3 cloves garlic, minced
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1 inch piece of fresh ginger, peeled and grated
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2 teaspoons curry powder
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2 tablespoons unsweetened plant milk (such as almond, soy, or cashew milk)
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1 cup water
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Salt and pepper to taste
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For the soup:
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2 large carrots, peeled and roughly chopped
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1 small red bell pepper, cored and sliced into thin strips
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1/2 small butternut squash, peeled and cubed
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1 can (14 oz.) full-fat coconut milk
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Juice of 1 lime
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1 tablespoon maple syrup (optional)
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1/4 teaspoon red pepper flakes (optional)
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Chopped cilantro leaves and/or green onions for garnish
Directions
Sub_title: A comforting and nourishing vegetarian soup that will warm you up on cold days!
Description:
This vegan and gluten-free carrot ginger soup is a delicious take on the classic Thai tom yum soup. It’s creamy, spicy, and packed with nutrients from fresh vegetables and plant-based ingredients. Perfect as a cozy meal during winter or as a light lunch anytime.
Difficulty: Easy
Serves: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients:
For the base:
1 medium yellow onion, chopped
3 cloves garlic, minced
1 inch piece of fresh ginger, peeled and grated
2 teaspoons curry powder
2 tablespoons unsweetened plant milk (such as almond, soy, or cashew milk)
1 cup water
Salt and pepper to taste
For the soup:
2 large carrots, peeled and roughly chopped
1 small red bell pepper, cored and sliced into thin strips
1/2 small butternut squash, peeled and cubed
1 can (14 oz.) full-fat coconut milk
Juice of 1 lime
1 tablespoon maple syrup (optional)
1/4 teaspoon red pepper flakes (optional)
Chopped cilantro leaves and/or green onions for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Stir in the garlic, ginger, and curry powder. Cook for another minute, stirring constantly.
3. Pour in the plant milk and water mixture. Increase the heat to high and bring the mixture to a boil.
4. Reduce the heat to low and simmer uncovered for 10 minutes, stirring occasionally. This will help the onion and other ingredients break down.
While the base is simmering, prepare the remaining ingredients:
5. Place the carrots, bell pepper, and butternut squash in a steamer basket and steam over boiling water for 10-12 minutes, until tender when pierced with a fork.
6. Remove the steamed vegetables from the heat and set aside.
To assemble the soup:
7. Once the base has thickened and reduced slightly, remove from the heat. Use an immersion blender to puree the soup until smooth, leaving some chunks if desired. Alternatively, transfer the mixture to a blender and pulse until smooth.
8. Return the soup to the saucepan and whisk in the coconut milk until well combined.
9. Stir in the steamed vegetables and their liquid, along with the lime juice, maple syrup (if using), and red pepper flakes (if using).
10. Taste and adjust seasonings as needed. The soup should be creamy and slightly sweet with a kick of heat.
11. Serve hot, garnished with chopped cilantro and/or green onions. Enjoy your delicious Creamy Carrot Ginger Soup!
Note: If you prefer a thicker consistency, simply use less plant milk while making the base.
Steps
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1
Done
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Heat oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. |
|
2
Done
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Stir in the garlic, ginger, and curry powder. Cook for another minute, stirring constantly. |
|
3
Done
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Pour in the plant milk and water mixture. Increase the heat to high and bring the mixture to a boil. |
|
4
Done
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Reduce the heat to low and simmer uncovered for 10 minutes, stirring occasionally. This will help the onion and other ingredients break down. |
|
5
Done
|
Place the carrots, bell pepper, and butternut squash in a steamer basket and steam over boiling water for 10-12 minutes, until tender when pierced with a fork. |
|
6
Done
|
Remove the steamed vegetables from the heat and set aside. |
|
7
Done
|
Once the base has thickened and reduced slightly, remove from the heat. Use an immersion blender to puree the soup until smooth, leaving some chunks if desired. Alternatively, transfer the mixture to a blender and pulse until smooth. |
|
8
Done
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Return the soup to the saucepan and whisk in the coconut milk until well combined. |
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9
Done
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Stir in the steamed vegetables and their liquid, along with the lime juice, maple syrup (if using), and red pepper flakes (if using). |
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10
Done
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Taste and adjust seasonings as needed. The soup should be creamy and slightly sweet with a kick of heat. |
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11
Done
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Serve hot, garnished with chopped cilantro and/or green onions. Enjoy your delicious Creamy Carrot Ginger Soup! |
