I thought that my Creamy Vegan Spring Pea & Asparagus Soup would be my last soup for a while but this winter-like weather just won’t quit! This yummy vegan carrot ginger soup is the perfect sweet, spicy, creamy and vibrant recipe to get you through these chilly spring days. It is rich, filling and soothing on the throat.
I love how easy this vegan carrot ginger soup is to make. I can prep it in under five minutes and it cooks in 30 minutes with no hands-on time required during the cooking phase.
I also love that it is full of simple, nutritious ingredients. Carrots are low in calories and offer dietary fiber and beta-carotene. Fresh ginger can be helpful for digestion. Almonds provide plant-based protein and healthy fats. Blended together they make one tasty soup.
I have made four batches in the past week because my family keeps asking for more. I dialed back the ginger a bit and the girls do not seem to mind the slight spice at all. You could certainly add more ginger if you want a stronger flavor. My neighbors had it last week and raved about it as well.
This recipe is vegan, soy-free, gluten-free, grain-free, refined sugar-free and peanut-free. If you give this recipe a try, please snap a pic and tag #eatingbyelaine and @eatingbyelaine on Instagram, Twitter or Facebook so I can see your creations.
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