CREAMY CARROT AND GINGER SOUP (DAIRY-FREE)
Creamy Carrot and Ginger Soup is a dairy-free and Vegan soup that the whole family will love! Make in the Instant Pot or on the Stovetop.
Provided by Amy Rains
Categories Soup
Time 35m
Number Of Ingredients 8
Steps:
- Begin be heating up a large skillet to medium high heat. Melt the coconut oil.
- Add onion, garlic, and ginger. Cook until fragrant and onion is almost clear, about 5 minutes.
- Add carrots and vegetable broth or stock, bring to a boil.
- Reduce heat to simmer. Cook until carrots are nice and soft, about 25 minutes. Slowly stir in coconut milk (or coconut cream if using).
- With an immersion blender, blend soup until smooth. You can also use a regular blender and blend in batches. Add salt to taste. Serve hot!
- Select the saute function on your IP. Once hot, add oil and onion. Let saute for 2-3 minutes, then add garlic and ginger and saute for another 2 minutes.
- Select cancel on your IP. Add carrots and 3 cups (24 oz) broth. Secure the lid. Now select the manual function, and cook on high pressure for 6 minutes.
- Use a quick release. Stir in coconut milk, salt (add more to taste if needed).
- Using a blender or immersion blender, blend until creamy.
- Serve hot!
Nutrition Facts : Calories 281 kcal, Carbohydrate 17 g, Protein 3 g, Fat 23 g, SaturatedFat 20 g, Sodium 805 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
CREAMY (DAIRY FREE) GINGER CARROT SOUP
This delicately sweet creamy Carrot Soup is subtly spiced with ginger and does not use cream! Providing great fibre and an array of nutrients, including beta-carotene, a precursor to the antioxidant vitamin A, this rich low fat doesn't skimp on flavour. Naturally warming, this ginger carrot soup is perfect for the whole family plus a great to take in a flask as a packed lunch or snack.
Provided by May Simpkin
Categories Soup
Time 20m
Number Of Ingredients 8
Steps:
- In a large saucepan, heat the coconut oil and add the onions, carrots, ginger and garlic all at the same time. Gently fry for at least 5 minutes, until the vegetables have softened and the aromas have been released, taking care not to allow them to burn or change colour.
- Add the water so it just covers the vegetables plus a generous sprinkle of salt to taste and bring to a boil.
- Reduce the heat and cover. Let it simmer for around 10mins until the carrots are tender.
- When cool, blend with a hand blender or a food processor. If the soup is too thick, add a little boiled water until desired consistency. Taste and adjust seasoning if necessary.
- Sprinkle with a garnish of sesame seeds and serve hot
DAIRY-FREE CARROT GINGER SOUP
Sandra says this recipe is also delicious with beetroot (beets) in place of the carrots.
Provided by Sandra Butler
Categories Soup
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large saucepan over medium heat. Add the onion, ginger, garlic, mustard powder, pepper, and salt, and sauté for 1 minute. Add a few tablespoons of the stock, and sauté until the onion is soft. Stir in the carrots.
- Pour in the rest of the stock, bring the soup to a boil, reduce the heat to low, and let it simmer for 40 minutes.
- Let the soup cool for 10 minutes, then puree it in a blender until smooth or use a hand-held stick blender in the pan.
- Taste, and add more salt and pepper, to taste, if needed.
- Stir in the chopped parsley (f using), and serve each serving with a swirl of dairy-free yogurt, sour cream, or coconut cream, if desired.
Nutrition Facts : Nutrition Information Serving size 1½ cups Calories
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