Potato, Carrot and Ginger Soup

A healthy potato, carrot and ginger soup is just the perfect choice when you feel too tired to cook, and you are craving a hearty plant-based soup. This quick and easy recipe calls for simple household ingredients, it’s naturally gluten and dairy free and low in fat! If you’re a bit hesitant about the ginger taste, don’t worry it’s not overpowering. Creamy, tasty and perfectly balanced! 😊

YOU’LL NEED

Here are the ingredients you’ll need to make this recipe:

*Potato

*Carrot

*Onion

*Garlic

*Ginger

IDEAS & TIPS

 Let’s see a few tips and topping ideas to increase taste and nutrition:

*Feel free to use fresh ginger instead of ginger juice.

*You might want to skip the blending if you prefer chunky soups.

*Why not add a pinch of chilli powder?

*Enjoy this dish with a dash of vegan yogurt or grated cheese.

*This recipe can work as an easy dinner or lunch.

*The beauty of this dish is that it’s easily customizable, make your own version, if you like!

SIDES AND TOPPINGS

You can eat this soup on its own, or add any of the following:

*Add a dollop of vegan yogurt

*Fresh bread of your choice

*Seeds or pine nuts

*Rice crackers

*Garlic bread

*Breadsticks

*Chili flakes

*Crackers

*Croutons

WHY YOU’LL LOVE THIS RECIPE

You’ll love this recipe because:

✅Rich in minerals & vitamins

✅Ready in 20 minutes
✅Budget-friendly
✅Easy to make

✅Satisfying

✅Delicious

✅Healthy
✅Quick
✅Easy

MORE DELICIOUS RECIPES

Check Out These Delicious Soup Recipes:

Creamy Brussels Sprouts Soup

Easy Carrot Soup

Beetroot Soup

POTATO, CARROT and GINGER SOUP

Potato,(vegan, gluten and refined sugar free)

Preparation time: 5 minutes

Cooking time: 15 minutes

Total time: 20 minutes

Serves: 2

Ingredients

*1 medium sized potato

*5 medium sized carrots

*3 cups vegetable stock

*1 white onion

*1 clove garlic

*1 tbsp olive oil

*1 tsp ginger juice

*salt & pepper to taste

Optional toppings

*sesame/pumpkin seeds

*vegan yogurt

Method

1. Peel and chop the carrots, potato and onion. Chop the garlic finely.   

2. Heat oil in a large saucepan. Add onion, fry on medium heat for about 5 minutes, until the onion is translucent. Add garlic in and fry together for a minute.

3. Add the potato, carrots and vegetable stock, season with salt and pepper. Once boiling, reduce heat and simmer for about 15 minutes.

4. Once the vegetables started to soften, add ginger. Mix well and cook for another few minutes until everything is cooked; stir occasionally.

5. Remove from heat. Leave to cool a little bit, then blend until smooth.

6. Garnish & Enjoy! 😊

Notes

*To Store: store this soup in a sealed container in the fridge for up to 3-4 days. 

*To Freeze: it can be frozen for up to 6 months.

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