So by now, you all know I am obsessed with blended vegetable soups. They are perhaps my favorite way to eat vegetables, get comfort food, and eat something delicious and filling. It’s summer in LA and I still love my soup. Plus, it’s easy to mix up the flavors by blending in different spices. I made this recipe with water instead of bone broth, so it is vegan. I didn’t trust my leftover broth in my fridge after vacation for a week. I personally like the added health benefits of using bone broth so this recipe can also be made paleo.
Vegan Carrot Ginger Soup
Prep time
Cook time
Total time
Author: Lauren Bolanos
Ingredients
- 1 bunch of carrots
- 2 slices of fresh ginger
- 4 cups of water
- salt and pepper
- (optional) garnish with fresh chives
Instructions
- Bring ingredients to boil/steam in a large covered pot for 20 minutes or until carrots are soft. My ginger was fresh from the farmers market with the stalk attached so it was extremely potent and fresh. You may be need more ginger depending on the quality of your ginger.
- Blend with immersion blender or Vitamix
- Salt and pepper to taste.
- Garnish with fresh chives (optional)