Vegan Carrot Ginger Soup

This soup can be used as an appetizer or a quick little bowl of soup for lunch or any time you are having food cravings.  It is both sweet and a little spicy, which I like.  I tried Carrot Ginger soup at “SuperNatural” in Trolley Square in Salt Lake City, Utah.  It is a new Vegan Restaurant on the west end of Trolley Square.  We loved their food.  If you do visit SuperNatural also try their squash tamales,  very good.   I have been trying to recreate this recipe for Carrot Ginger Soup and I think I came pretty close. Let me know if you like it, I thought is was very tasty.

 

Ingredients:

  • 1-2 tablespoons of olive oil for saute
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of ground cumin
  • 1 sweet onion
  • 3 cloves of garlic, finely diced
  • 1 tablespoon fresh ginger, finely diced.
  • 8 medium carrots, diced
  • 1 quart of almond milk
  • dash of cayenne pepper
  • 1 tablespoon grated orange peel (zest)
  1. Heat oil  in a large pot over high heat. 
  2. Sautee garlic, onion, ginger, and cumin seeds in oil until onion is transparent and soft. 
  3. Add carrots and almond milk.  Add ground cumin and a dash of cayenne pepper.
  4. Bring to a simmer and cover.  Cook until carrots are soft, about 20 minutes.
  5. Puree all the ingredients in a blender until smooth.
  6. Stir in orange zest and serve.
  7. Enjoy.
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4 responses to this post.

  1. Posted by totallymommydocious on April 21, 2012 at 2:12 am

    Looks so yummy! Can’t wait to try it!

    Reply

  2. Delicious! I did half almond milk (because I was almost out) and half veggie stock. Really good!

    Reply

  3. Delicious! I used half almond milk (because I was low) and half veggie stock. Still turned out great!

    Reply

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