Creamy Coconut Carrot Ginger Soup {Vegan}
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The Girl on Bloor · by Taylor Stinson★ 5.0 (2)

Creamy Coconut Carrot Ginger Soup {Vegan}

NUTRITION · PER SERVING45M COOK
CAL 42%·PRO 46%
CARBS 101G48% OF CAL
21G FIBER59G OTHER21G TOTAL SUGAR
FAT 42G45% OF CAL
22G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy vegan soup made with carrots, ginger, and coconut milk, topped with homemade croutons or crispy chickpeas. Flavorful and satisfying for lunch or dinner.

mainamericansoupbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tbsp olive oil
  • 2 lb carrots, washed and chopped into 1 inch pieces
  • 1 yellow onion, diced
  • 4 cloves garlic
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp gingerroot, roughly peeled and sliced into 1/2 inch coins
  • 396 mL can full-fat coconut milk
  • 2 cups vegetable broth
  • 1 tbsp red curry paste (optional)
  • 1 tbsp lemon or lime juice
  • Extra coconut milk for garnish
  • Crispy chickpeas
  • Fresh chopped parsley
  • Green onions, sliced
  • 1 small baguette (or half regular size baguette)
  • 1 tbsp olive oil
  • 1 clove minced garlic
  • 1 tbsp chopped fresh parsley (optional)
  • Salt & pepper to taste
PREP
15M
SODIUM
1834MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.