Fall is the season of soup. Pumpkin, lentil, potato, bean — you name it! While it may seem easy to grab a can of soup, making soup from scratch is so much more rewarding and healthy. You can control what goes in and adjust the ingredients to your liking.
This recipe for Vegan Carrot Ginger Soup is so easy and simple, you’ll be savoring the leftovers all week long (if there are any).
One of the keys to making flavorful soup is allowing the vegetables to sauté in fat. This helps caramelize the vegetables and bring out a nutty and slightly sweet flavor.
This soup is great for the changing seasons, when the air chills and colds are rampant. The carrots are high in vitamin A, and the ginger helps reduce inflammation. So whether you’re tending to a sore throat, throwing a dinner party, or making lunch for the week, this soup will certainty comfort and satisfy all.
30-Minute Vegan Carrot Ginger Soup