Dairy-Free Carrot Ginger Soup
 
Prep time
Cook time
Total time
 
Sandra says this recipe is also delicious with beetroot (beets) in place of the carrots.
Author:
Recipe type: Soup
Cuisine: British
Serves: 4 servings
Ingredients
  • 1 teaspoon olive oil
  • 1 medium onion, peeled and chopped
  • 1-inch piece fresh ginger, peeled and grated
  • 2 garlic cloves, peeled and crushed
  • 1 teaspoon mustard powder
  • Freshly ground black pepper
  • Pinch salt, or to taste
  • 1 quart (4 cups) vegetable stock
  • 6 medium carrots, peeled and chopped
  • 2 tablespoons parsley, roughly chopped (optional)
  • Dairy-free plain yogurt, sour cream, or coconut cream, to serve (optional)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Taste, and add more salt and pepper, to taste, if needed.
  5. 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.
Nutrition Information
Serving size: 1½ cups Calories: 76 Fat: 3.5g Saturated fat: 2.2g Carbohydrates: 14.7g Sugar: 7.8g Fiber: 3g Protein: 1.4g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-carrot-ginger-soup