Vegan Carrot Ginger Soup

By Anna Soref

When fall hits Northeastern Ohio, where I live, even warm days in the 70s have a tinge of cool that hits my bones. Now is when I begin cooking soups. The fresh ginger in this carrot soup offers a warming quality, while the orange juice lightens the flavor. A mug of it warmed up is an ideal afternoon snack.

Note: This is a light soup. To make it more substantial, top with roasted pumpkin seeds.

Vegan Carrot Ginger Soup
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Ingredients
  1. 1 pound carrots, peeled and trimmed and chopped into 1/2-inch slices
  2. ½ cup onion, chopped
  3. Juice from 1 orange, about ¼ cup
  4. 1.5 tablespoons grated fresh ginger
  5. 1 tablespoon olive oil
  6. 3 cups water
  7. 1 cube Rapunzel Vegan Vegetable Bouillon with Sea Salt
Instructions
  1. Sauté onion in olive oil until it begins to soften.
  2. Add carrots and cook for 3 minutes.
  3. Add ginger and continue cooking for 2 minutes.
  4. Add water and bouillon cube and bring to a boil, simmer covered for 15 minutes or until vegetables are soft.
  5. Purée soup in a blender until just blended.
  6. Return to pot and add orange juice.
  7. Ladle into bowls and enjoy.
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