This carrot ginger soup is a comfort food classic.

I altered the traditional recipe by also adding a sweet potato! It makes the soup much more creamy.

But feel free to omit sweet potato and instead replace it with 2-3 more carrots.

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This recipe will feed about 4-5 people and takes about an hour to prepare.

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Ingredients:

3-4 Large Carrots

1 Sweet potato

1 White or Yellow Onion

3 Tablespoons Minced Ginger

1 Tablespoon Minced Garlic

4 Cups vegetable broth

1 Tablespoon dry rice (any variety will do. I use brown rice)

2 Tablespoons cooking oil or vegan butter

1 Tablespoon Lemon Juice

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Steps:

1. Heat a large saucepan over medium-high heat & add the cooking oil.

2. Dice the onion and carrots, no need to be precise. Sauté the onion and carrots for about 5 minutes, then add the garlic, plus half the ginger. Sauté until you can almost comfortably pierce through a carrot piece with a fork.

3. Add all of the vegetable broth and bring to a boil. Add the sweet potato, diced. Add the 1 Tablespoon of rice. Boil until you can easily pierce through a sweet potato with a fork (like you’re making mashed potatoes).

4. Once the sweet potato and carrots are soft, allow your soup to cool for 5-10 minutes before throwing it all in a blender. Blend until smooth, and done! Stir in the lemon juice at the end to brighten it up ✨

So easy, so delicious!

I love to serve this soup with rolls, recipe at the bottom.

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Notes/Observations:

-I’ve made this recipe successfully using frozen carrots, and even frozen baby carrots.

-Sweet potato can be swapped for 2-3 more regular carrots.

-I love adding TVP to this soup for added protein & texture. I just throw in about 1/4 Cup of dry TVP and let it soak up the soup. You may need to add a splash of water or almond milk if the TVP makes the soup too thick. (Also, if you’re wondering what TVP is, check out my post about it here: https://autumnsvegankitchen.com/2019/01/10/what-is-tvp-ways-to-enjoy-it/ )

-This is a great soup to make ahead and freeze for later. It also keeps fresh in the fridge for about 5 days.

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Photos:

All done and delicious! I wish you could smell my kitchen right now.

This is what it looks like before blending the soup:

Also check out these beautiful dinner rolls 😍 recipe via SomethingVegan: https://youtu.be/NJivGpjBR7Q

I’ve made this recipe using baby carrots too.

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Autumn ❤️

Follow me on Instagram, @autumn.the.vegan