Carrot Soup with Ginger Cream
Carrots have always been a favorite of mine. And so is carrot soup. To give this soup an extra creamy touch I topped it with a ginger-infused cashew cream. So good! Ypui can serve this one with or without a slice of bread. Up to you!
Servings: 2
Calories: 326kcal
Ingredients
For the soup
- 1 cup tomato chopped
- 1 potato chopped
- 3-4 cups carrot chopped
- 2 cloves garlic minced
- 1/2 cup onion chopped
- 3 cups vegetable stock
- black pepper to taste
- sea salt to taste
- 1/3 cup fresh parsley chopped (garnish)
- 2 slices bread of your choice (optional, GF if needed)
For the coconut ginger cream
- 1/4 cup cashew/sour cream or coconut cream works too
- 1/2-1 tablespoon fresh grated ginger
Instructions
Optional
- Serve with a slice of toasted bread of your liking.
For the soup
- Heat coconut or olive oil over medium heat. Sauté the onion and garlic for a few minutes or until soft
- Add all other vegetables and vegetable broth. Cover and cook for 20-30 minutes.
- Allow to cool for a few minutes. season with salt and pepper. Blend or process until smooth.
- Top with coconut ginger cream and parsley just before serving.
For the coconut ginger cream
- While the soup is cooking, make the ginger cream. Add the cold coconut milk and 1 tablespoon ginger to a small bowl. Taste and add more ginger if needed. Cover and place in the fridge until ready to serve.
Notes
We love cashew cream. It only takes a few minutes and can be added to many of your dishes…. and it’s great, if not tastier than sour cream. Click here for the recipe.
Interesting read(s)
- Health Benefits Of Ginger Tea With Delicious Recipes
- Ginger and Medical Condition: People Who Should Not Take Ginger