Creamy Coconut Carrot Ginger Soup {Vegan}
This vegan Creamy Coconut Carrot Ginger Soup is so flavourful! You'll love it topped with easy homemade croutons or crispy chickpeas.
Servings: 4 servings
Calories: 374kcal
Ingredients
- 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
Topping ideas
- Extra coconut milk for garnish
- Crispy chickpeas
- Fresh chopped parsley
- Green onions, sliced
Optional crouton topper
- 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
Instructions
- Preheat the oven to 425 F. Toss carrots, onions, whole garlic cloves and ginger pieces on a parchment-lined baking sheet with olive oil and salt and pepper. Bake for 45 minutes until softened, stirring 2 times partway through.
- OPTIONAL CROUTONS: Meanwhile, chop baguette into 1 inch pieces and toss with 1 tbsp olive oil, 1 clove minced garlic and season with salt and pepper. Spread out on a baking sheet and bake at 425 F for 5-7 minutes until golden and crisp. Remove from oven, toss with 1 tbsp chopped parsley and set aside.
- Add carrot mixture to a large blender once finished cooking, then add coconut milk, vegetable broth, red curry paste and lime juice. Blend until smooth.
- Pour soup into large bowls, topping with desired toppings. Serve and enjoy!
Notes
Nutritional info does not include croutons or any other toppings.
Nutrition
Calories: 374kcal | Carbohydrates: 30g | Protein: 5g | Fat: 29g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 988mg | Potassium: 1005mg | Fiber: 7g | Sugar: 13g | Vitamin A: 38606IU | Vitamin C: 18mg | Calcium: 111mg | Iron: 4mg