Dairy-free Gingered Carrot Soup
This dairy-free gingered carrot soup is a classic and so simple to make, you can do it on a weeknight. It's light and filling with a spicy kick from the ginger and warm spices that deepen the flavors. You probably have some carrots already. What are you waiting for?
Ingredients
- 2 pounds carrots
- 4 cups water
- 1 tablespoon olive or avocado oil
- 1 medium onion
- lemon juice, from one lemon
- 1 cup cashews, lightly roasted
- 2-3 garlic cloves
- salt to taste
- ¼ teaspoon cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon cumin
- ¼ teaspoon coriander
- coconut milk, optional
- microgreens, optional
Instructions
- Peel carrots and cut them into pieces. Place in a soup pot or dutch oven with the water, cover, and bring to a boil. Lower the heat and simmer until tender (~10-15 minutes).
- Meanwhile, saute the onions in the oil for five minutes.
- Add the garlic, ginger, salt & spices and continue to cook until the onions are softened and the flavors have mingled.
- Stir in the lemon juice.
- Let the mixture cool a bit, then transfer the carrots with their water, the roasted cashews, and the onion mixture into a blender and puree until smooth and creamy. (You may need to do this in batches).
- Transfer the pureed mixture back to into the soup pot and heat gently.
- Serve with a pitcher of coconut milk so you can add if you like. Top with the microgreens (which will melt into the soup). Enjoy!
Tried this recipe?Let us know how it was!