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!
Prep Time10 mins
Cook Time25 mins
Total Time55 mins
Course: Lunch
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) 

 

Nutrition

Calories: 326kcal | Carbohydrates: 67g | Protein: 11g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Cholesterol: 20mg | Sodium: 1392mg | Potassium: 1307mg | Fiber: 12g | Sugar: 18g

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