Slow Cooker Vegan Ginger Carrot Soup Food

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VEGAN CARROT GINGER SOUP



Vegan Carrot Ginger Soup image

The best ever creamy vegan carrot ginger soup. This light and refreshing soup is zesty, tangy, fresh, simple and so delicious.

Provided by Alison Andrews

Categories     Appetizer     Soup

Time 1h

Number Of Ingredients 12

2 Tablespoons Olive Oil
1 Medium Onion (White, Yellow or Brown, Chopped)
1 teaspoon Crushed Garlic
3 Tablespoons Minced Ginger
12 Large Carrots (Sliced)
3 cups Vegetable Stock ((720ml))
1 cup Orange Juice ((240ml))
1 Tablespoon Lemon Juice
14 ounces Canned Coconut Milk ((400ml) Full Fat, Unsweetened)
Salt and Pepper (To Taste)
Fresh Chopped Cilantro
Ground Black Pepper

Steps:

  • Add the olive oil, chopped onion, crushed garlic and minced ginger to a pot and sauté until the onions are softened.
  • Add in the sliced carrots and toss up with the onions, and then add the vegetable stock, orange juice, lemon juice and coconut milk.
  • Bring to the boil and then lower the heat, cover the pot and let it simmer until the carrots are tender.
  • Remove from the heat and blend with an immersion blender until smooth. If you don't have an immersion blender then transfer in stages to your blender jug and then return to the pot. Add salt and pepper to taste.
  • Serve with fresh chopped cilantro and a sprinkle of ground black pepper.

Nutrition Facts : ServingSize 1 Serve, Calories 288 kcal, Sugar 14 g, Sodium 581 mg, Fat 21 g, SaturatedFat 15 g, Carbohydrate 26 g, Fiber 6 g, Protein 3 g, UnsaturatedFat 5 g

SLOW COOKER CARROT-GINGER-SWEET POTATO-COCONUT SOUP (VEGAN)



Slow Cooker Carrot-Ginger-Sweet Potato-Coconut Soup (Vegan) image

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

2 lbs baby carrots (pre-peeled)
1 sweet potatoes or 1 yam
1 onion
2 teaspoons ginger paste
2 teaspoons curry powder
4 cups unsalted vegetable stock
14 ounces light coconut milk
salt

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

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