Vegan And Dairy Free Ginger And Carrot Soup Food

CREAMY CARROT AND GINGER SOUP (DAIRY-FREE)

Steps:

• Begin be heating up a large skillet to medium high heat. Melt the coconut oil.
• Add onion, garlic, and ginger. Cook until fragrant and onion is almost clear, about 5 minutes.
• Add carrots and vegetable broth or stock, bring to a boil.
• Reduce heat to simmer. Cook until carrots are nice and soft, about 25 minutes. Slowly stir in coconut milk (or coconut cream if using).
• With an immersion blender, blend soup until smooth. You can also use a regular blender and blend in batches. Add salt to taste. Serve hot!
• Select the saute function on your IP. Once hot, add oil and onion. Let saute for 2-3 minutes, then add garlic and ginger and saute for another 2 minutes.
• Select cancel on your IP. Add carrots and 3 cups (24 oz) broth. Secure the lid. Now select the manual function, and cook on high pressure for 6 minutes.
• Use a quick release. Stir in coconut milk, salt (add more to taste if needed).
• Using a blender or immersion blender, blend until creamy.
• Serve hot!

VEGAN AND DAIRY FREE GINGER AND CARROT SOUP

Steps:

• Heat a medium-sized soup pot over medium heat. Add the coconut oil, chopped onions, and cook until onions are soft and translucent. Add garlic and ginger and stir in for 30 seconds until fragrant. Add broth, carrots, tamari or soy sauce, and bring to a boil. Reduce heat and simmer for 10-15 minutes (or until carrots are soft). Turn off heat and allow soup to cool for a few minutes. Add soup to a blender, blend until smooth, then return to the pot. Add coconut milk, lemon juice, nutmeg (optional), salt, and pepper. Adjust seasonings to your liking. Serve as-is or garnished with chopped parsley, cilantro, or pumpkin seeds.

JAN'S CARROT SOUP - VEGAN AND DAIRY-FREE

Steps:

• Put carrots, onions, sweet potato, garlic, and parsley in a large stock pot; add enough water to cover.
• Cook over medium-high heat until vegetables are tender, about 15 minutes. Stir vegetable broth, tomato paste, hot sauce, salt, black pepper, and paprika into vegetable mixture; bring to a boil. Remove from heat and let cool for 10 minutes.
• Blend soup with a stick blender until smooth. Or pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

DAIRY-FREE CARROT GINGER SOUP

Steps:

• Heat the olive oil in a large saucepan over medium heat. Add the onion, ginger, garlic, mustard powder, pepper, and salt, and sauté for 1 minute. Add a few tablespoons of the stock, and sauté until the onion is soft. Stir in the carrots.
• Pour in the rest of the stock, bring the soup to a boil, reduce the heat to low, and let it simmer for 40 minutes.
• Let the soup cool for 10 minutes, then puree it in a blender until smooth or use a hand-held stick blender in the pan.
• Taste, and add more salt and pepper, to taste, if needed.
• Stir in the chopped parsley (f using), and serve each serving with a swirl of dairy-free yogurt, sour cream, or coconut cream, if desired.

GINGER CARROT SOUP - GLUTEN FREE, DAIRY FREE

Steps:

• In a stock pot, sauté the onions in the olive oil until translucent.
• Add the ginger, mix.
• Add carrots, sauté 3 minutes.
• Add sweet potato, sauté 3 minutes.
• Add rice, mix together.
• Add chicken stock and remaining ingredients and let simmer 25 minutes.
• Puree mixture and return to stock pot.