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Soup really hits the spot on a cold, winter day… especially when it’s snowing! Cozy up by the fire with a warm blanket, and eat some soup! This soup is a delicious mix of carrot and ginger, making it slightly sweet from the carrots and has a little kick from the ginger. It is a vegan, gluten free soup… unless you had a little cream or half & half at the end.. which I did, but not too much, making it perfectly creamy and tasty without making it too heavy.
RECIPE:
- 4 cups carrots, diced
- 2 tablespoons fresh ginger, grated
- 1 sweet onion, diced
- 1 clove garlic, minced
- 1/2 cup celery, diced
- 3 cups vegetable broth
- 1 tablespoon olive oil
- 1 tablespoon all-purpose garlic and herb seasoning (I got this from Whole Foods)
- 1 tablespoon earth balance butter spread (vegan)
- 2 tablespoons half & half (optional)
- salt & pepper to taste
INSTRUCTIONS:
- heat a large pot to medium-high heat
- add olive oil, butter spread, onions, ginger, garlic, salt, pepper, and garlic and herb seasoning
- cook until onions are translucent, stirring frequently
- add celery, carrots, and vegetable broth
- lower heat and simmer until carrots are tender (about 20-25 minutes)
- use a hand blender or transfer to a regular blender and blend until smooth
- add soup back into your pot and add half & half before serving
- enjoy!
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