I am so in love with warming soups right now. They're so soothing, delicious and easy to digest. Carrot Ginger soup is one of my all time favorite soups so I decided to make my own version that is vegan, gluten free and full of fiber, spices and healthy fats. I also love that this soup features one of my favorite spices: GINGER. Ginger has so many amazing benefits. It supports healthy digestion, immunity and is a strong antioxidant. One of the best parts about soup is that you can go nuts with toppings! I love adding pumpkin seeds and fresh cilantro to this recipe. The seeds add a nice crunch and the cilantro pairs perfectly with the sweet carrot and spicy ginger. I'm personally obsessed with cilantro! I also like to pour this soup (and basically all soups) over fresh arugula or spinach to add some extra greens and fiber.
This recipe uses a slow cooker because I think it's easiest but, if slow cookers aren't your thing, you could adapt this recipe and soften the veggies by boiling them for about 20 minutes. Both versions are very easy! I hope you love this soup!
Ingredients *Makes about 4 servings
2.25 cups low-sodium vegetable broth
1 lb baby carrots
2 T fresh ginger root
1 tsp curry paste (I like Thai Kitchen Green Curry Paste)
1/4 of a raw Cauliflower Head
1 T Olive Oil
1/4 raw yellow onion, chopped (optional)
1 clove garlic (minced)
1/4 cup coconut milk or almond milk
Fresh cilantro (for garnish)
Pumpkin Seeds (for garnish)
Salt, to taste
Place vegetable broth, carrots, ginger, curry paste, cauliflower, olive oil, onion and garlic into slow cooker and cook on low for ~8 hours.
Blend with immersion blender.
Pour in coconut milk or almond milk and salt to taste. Blend until smooth.
Serve warm with pumpkin seeds and fresh cilantro on top.