Creamy Carrot And Ginger Soup Dairy Free Recipes

CREAMY (DAIRY FREE) GINGER CARROT SOUP

Steps:

• In a large saucepan, heat the coconut oil and add the onions, carrots, ginger and garlic all at the same time. Gently fry for at least 5 minutes, until the vegetables have softened and the aromas have been released, taking care not to allow them to burn or change colour.
• Add the water so it just covers the vegetables plus a generous sprinkle of salt to taste and bring to a boil.
• Reduce the heat and cover. Let it simmer for around 10mins until the carrots are tender.
• When cool, blend with a hand blender or a food processor. If the soup is too thick, add a little boiled water until desired consistency. Taste and adjust seasoning if necessary.
• Sprinkle with a garnish of sesame seeds and serve hot

CREAMY CARROT AND GINGER SOUP (DAIRY-FREE)

Steps:

• Begin be heating up a large skillet to medium high heat. Melt the coconut oil.
• Add onion, garlic, and ginger. Cook until fragrant and onion is almost clear, about 5 minutes.
• Add carrots and vegetable broth or stock, bring to a boil.
• Reduce heat to simmer. Cook until carrots are nice and soft, about 25 minutes. Slowly stir in coconut milk (or coconut cream if using).
• With an immersion blender, blend soup until smooth. You can also use a regular blender and blend in batches. Add salt to taste. Serve hot!
• Select the saute function on your IP. Once hot, add oil and onion. Let saute for 2-3 minutes, then add garlic and ginger and saute for another 2 minutes.
• Select cancel on your IP. Add carrots and 3 cups (24 oz) broth. Secure the lid. Now select the manual function, and cook on high pressure for 6 minutes.
• Use a quick release. Stir in coconut milk, salt (add more to taste if needed).
• Using a blender or immersion blender, blend until creamy.
• Serve hot!

VEGAN AND DAIRY FREE GINGER AND CARROT SOUP

Steps:

• Heat a medium-sized soup pot over medium heat. Add the coconut oil, chopped onions, and cook until onions are soft and translucent. Add garlic and ginger and stir in for 30 seconds until fragrant. Add broth, carrots, tamari or soy sauce, and bring to a boil. Reduce heat and simmer for 10-15 minutes (or until carrots are soft). Turn off heat and allow soup to cool for a few minutes. Add soup to a blender, blend until smooth, then return to the pot. Add coconut milk, lemon juice, nutmeg (optional), salt, and pepper. Adjust seasonings to your liking. Serve as-is or garnished with chopped parsley, cilantro, or pumpkin seeds.

DAIRY-FREE CARROT GINGER SOUP

Steps:

• Heat the olive oil in a large saucepan over medium heat. Add the onion, ginger, garlic, mustard powder, pepper, and salt, and sauté for 1 minute. Add a few tablespoons of the stock, and sauté until the onion is soft. Stir in the carrots.
• Pour in the rest of the stock, bring the soup to a boil, reduce the heat to low, and let it simmer for 40 minutes.
• Let the soup cool for 10 minutes, then puree it in a blender until smooth or use a hand-held stick blender in the pan.
• Taste, and add more salt and pepper, to taste, if needed.
• Stir in the chopped parsley (f using), and serve each serving with a swirl of dairy-free yogurt, sour cream, or coconut cream, if desired.