Creamiest Carrot Ginger Soup

Posted on by llbalanced
Creamiest Carrot Ginger Soup
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    [ID] => 8795
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    [post_date] => 2018-07-06 12:09:50
    [post_date_gmt] => 2018-07-06 18:09:50
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    [post_title] => Creamiest Carrot Ginger Soup
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    [post_modified] => 2018-07-16 14:51:32
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07.06

I know soup might not be the first dish you think of in the middle of sultry, humid July (at least that's NASHVILLE July). But in some bizarre twist of culinary magic, this Creamy Carrot Ginger Soup is bright and refreshing and feels seasonally appropriate!

Just maybe double check that the AC is on when you throw it together :).

vegan paleo creamy carrot ginger cauliflower soupA wellness powerhouse of polyphenols, antioxidants like beta carotene, folate, fiber, omega-3 and lauric fatty acids (GOOD fats) and so much more, enjoying a bowl instantly fills me with a sense of well-being and sustainable energy. That may sound cheesy, or a little meta, but I'm simply sharing my personal experience! I gave some to my friend Lily when she wasn't feeling well, and she definitely believes it boosted her immune system. The addition of ginger also helps improve digestion.

This soup is a great option for kiddos who aren't so inclined to eat something like cauliflower when it's just starting at them on the plate. You cannot taste the cauliflower one bit; it just adds major nutrition and creaminess!

You could probably also replace the carrots with an equal amount of sweet potatoes, beets or even regular potatoes.

Please me know if you do, or if you make it as-is, by sharing pics and tagging me on Instagram @lauraleabalanced #llbalanced!

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TOTAL TIME :30minutes30minutes
6-8servings
INGREDIENTS
  • 6 medium carrots, peeled & chopped into 1" pieces
  • 12 oz cauliflower florets (approx 1 small head; I buy the bagged ones from TJs)
  • 1/2 yellow onion, sliced into 1/4" half moons
  • 2 teaspoons sea salt, plus more to taste (I use 1 tbsp)
  • 1 tablespoon avocado oil
  • 3 cups low sodium vegetable stock, plus more for thinning
  • 1 tablespoon extra lemon juice for garnish
  • 1 15 oz can full-fat or lite coconut milk (I prefer full fat)
  • 1 1/2" piece fresh ginger, plus more to taste
  • 1/4 cup nutritional yeast
  • 2 teaspoons miso paste
  • 1 teaspoon garlic powder
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon black pepper
DIRECTIONS
  1. Preheat oven to 400 degrees F and line two baking sheets with nonstick parchment paper. Spread carrots on one baking sheet and cauliflower and onions on another. Sprinkle each with 1 teaspoon sea salt and split avocado oil evenly between them. Toss to coat and roast for 30-35 minutes, until golden brown around the edges.
  2. In the meantime, add all remaining ingredients to a high powered blender. If you don’t have a high-powered blender, but you do have an immersion blender, finely mince the ginger and add all ingredients to a soup or stock pot.
  3. Allow veggies to cool 10 minutes, then add to your blender. Make sure to cover blender with a lid AND hold a towel over the top, and make sure you start on the LOWEST setting. Blend until smooth and creamy. If using an immersion blender, add veggies to the soup pot and blend. Taste for more salt and add accordingly.
  4. Serve soup with whatever garnish you like, but I love toasted pumpkin seeds, cilantro and some crackers like Kashi. Soup will thicken in the refrigerator, so use extra stock to thin it to desired consistency.
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