Spiced Vegan Carrot Ginger Soup
Hello, my beautiful veg squad! 🌿 Have you ever noticed how life has a funny way of steering you toward the best things, even when you least expect it? That’s exactly how my vegan journey started. It all happened on a sunbeam-kissed Thursday. I decided on a whim to watch a documentary on plant-based living during a particularly insistent rainstorm. The rest is history filled with vibrant veggies and compassionate choices. 😊
One of the incredible benefits of going vegan, aside from loving our planet and animals more fiercely, is the undeniable health perks! 🌱✨ You can enjoy improved digestion, mental clarity, and a glow that outshines your Instagram filter — all while savoring delicious plates!
Today, I’m sharing our household’s ultimate favorite: Spiced Vegan Carrot Ginger Soup. It's comforting and zesty, with just the right amount of warmth to hug your taste buds. Perfect for those chilly days or any time you need a big, tasty bowl of health magic! 🥕💛
Ingredients
- Carrots
- Onion
- Garlic cloves
- Ginger
- Vegetable broth
- Coconut milk
- Olive oil
- Ground cinnamon
- Ground cumin
- Ground coriander
- Salt
- Black pepper
- Fresh coriander (for garnish)
Instructions
- Prepare Your Ingredients: Dice up a medium onion and mince three garlic cloves. Peel and grate a thumb-sized piece of ginger.
- Carrot Party: Chop one pound of carrots into small rounds – remember, the tinier the pieces, the quicker they cook!
- Sizzle Time: In a large pot, heat two tablespoons of olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent (about 5 minutes).
- Spice it Up: Stir in one teaspoon each of ground cinnamon, cumin, and coriander. Let them toast for a minute, treating your kitchen to an aromatic extravaganza!
- Soup Base: Toss in the carrots and ginger. Then, pour in four cups of vegetable broth and bring the mixture to a gentle simmer.
- Cook until Soft: Allow the soup to simmer for about 20 minutes, or until the carrots are fork-tender.
- Blend to Perfection: Using an immersion blender, blend the soup until velvety. Stir in one cup of creamy coconut milk.
- Season to Taste: Season with salt and black pepper as desired.
- Garnish and Serve: Ladle the soup into bowls and sprinkle with fresh coriander.
And there you have it! Dive into a luscious sea of carrot and ginger goodness. 🌟
This soup is just one example of how health benefits and flavor can walk hand in hand. Going vegan doesn’t mean giving up on taste – it means discovering a whole new world of it!
Keep loving yourself and your beautiful world!
Peace, love, and sprinkles of spice,
VeganSpiceBoy 💚