2lbs900g Carrots (peeled, diced into 1/2 inch slices)
6cups1200ml low-sodium Vegetable Broth
In a large stockpot, heat olive oil and sauté onions until translucent. Add garlic and ginger and sauté for 1- 2 minutes until garlic becomes fragrant.
Add carrots and broth and bring to a boil. Reduce to low heat and cover. Cook for 10 to 15 minutes , stirring every 5 minutes to prevent from boiling over. Continue to cook until carrots can easily be pierced with a fork.
Blend soup with an immersion blender or transfer to a blender to purée in there.
Garnish with fresh parsley and serve with bread.
1) This soup is great for toddlers and kids. 2) Soup will keep in fridge for at least up to 4 days and can easily be frozen.
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