CARROT GINGER SOUP
This light, flavorful carrot ginger soup is vegan! It's made with pantry staples and comes together in a hurry, yet always seems to impress. Fresh ginger makes a big difference-and what isn't used can be wrapped tightly and tossed in the freezer to use later. -Jenna Olson, Manchester, Missouri
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest. , Freeze option: Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 80 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 551mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
SLOW COOKER CARROT-GINGER-SWEET POTATO-COCONUT SOUP (VEGAN)
This is a delicious fall treat...even for the veggie averse! It's got a nice sweet and spicy flavor that's hearty and healthy all in one! It goes great with warm crusty bread!
Provided by Shalini
Categories Vegetable
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Chop sweet potato and onions to small pieces.
- Put carrots, sweet potato, onions, ginger paste, and curry powder into slow-cooker.
- Pour vegetable stock into slow-cooker.
- Cook in slow-cooker on high for 8 hours (until veggies are soft).
- Add salt to taste.
- Blend with immersion blender.
- Pour in coconut milk while blending.
Nutrition Facts : Calories 81.6, Fat 0.3, SaturatedFat 0.1, Sodium 131.1, Carbohydrate 19.1, Fiber 5.6, Sugar 8.9, Protein 1.6
CARROT-GINGER SOUP
Provided by Lora Brody
Categories Soup/Stew Blender Food Processor Pressure Cooker Ginger Potato Vegetarian Lunch Orange Carrot Winter Healthy Shallot Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Yield: 6 to 8 servings
Number Of Ingredients 10
Steps:
- Cooking Time: 2 hours on high
- Slow Cooker Size: 4 quart
- Place the ginger, shallots, and orange zest in the work bowl of a food processor fitted with the metal blade and process until fine, about 10 seconds. Transfer the mixture to the insert of the slow cooker. Add the carrots, potatoes, broth, and orange juice. Cover and cook on high for 2 hours, or until the vegetables are very soft.
- Use a hand-held immersion blender to purée the soup right in the insert. (Alternatively, thesoup can be puréed in batches in a food processor fitted with the metal blade or in a blender.) Taste the soup, then season with the Tabasco and soy sauce. Serve the soup hot or cold, garnished with a dollop of plain yogurt or sour cream.
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