Temps are dropping this week here in Colorado. I don’t know about you, but for me that means it is soup weather! Having a warming soup and some crusty bread for lunch is one of my fall favorites. Makes me want to just snuggle up with a warm blanket and a good book. What are you all reading right now?
So are you craving a warm, comforting bowl of soup now? This creamy carrot Ginger soup is nourishing and delicious! Carrots are wonderful for vision, with the beta carotene and fiber they contain. Ginger can help to aid cold and flu symptoms, nausea, and inflammation. This is an oil free, and whole-food, plant based soup. Perfect for vegans, but those dabbling in plant-based meals will enjoy this as well. What better food to nourish your body and soul during this crazy time? So grab a big bowl and some warm, crusty bread and curl up to savour it! This recipe definitely does not scrimp on flavor!
This soup is pretty quick to come together. If you are short on time, wash, peel and chop the carrots, ginger, celery, onion and garlic on your day off so that this is all ready to go and can easily come together in less than 30 mins. My dogs loved the carrot peelings mixed into their dog food– they thought this was a special treat.
Even my hubs, who detests cooked carrots, said he really liked this soup!
Creamy Carrot Ginger Soup
2.5 lbs carrots, peeled and sliced to ½” rounds
5-6 stalks celery, chopped
1 onion, chopped
5 cloves garlic, chopped
3 TBSP fresh ginger, peeled and finely chopped
1 tsp pepper
1 tsp ground thyme
2 cups veggie broth, low sodium plus about another ~½ cup for sauteing
4 cups plant milk
Juice of 1 lime
2 TBSP fresh, chopped dill
Instructions:
1.) Saute’ onion and celery in Instant pot for 5-6 minutes in veggie broth, using a small splash as needed when food bits start to stick. Add garlic and ginger and continue to saute’ another 2 minutes, adding more veggie broth if needed.
2.) Add the 2 cups of broth, pepper, and cook on high in Instant pot for 5 minutes. Do the quick release.
3.) Use an immersion blender to blend up to smooth consistency. Add plant milk, lime juice, thyme, and dill. Blend again until smooth to your taste.
Enjoy this recipe. Let us know: what are your favorite fall dishes? Any that you’d like to make plant-based? Please let us know in the comments below. We’d love to hear from you!
