Carrots are one of my favorite vegetables to include in my diet on a daily basis.

They taste good and they are so good for you.

This popular root vegetable is a good source of several vitamins and minerals, especially biotin,

potassium, and vitamins A (from beta carotene), K1 (phylloquinone), and B6.

Vitamin A: Carrots are rich in beta carotene, which your body converts into vitamin A.

This nutrient promotes good vision and is important for growth, development, and immune function.

Biotin: This B vitamin plays an important role in fat and protein metabolism.

Vitamin K1: This vitamin is important for blood coagulation and can promote bone health.

Potassium: An essential mineral, potassium is important for blood pressure control.

Vitamin B6: A group of related vitamins, B6 is involved in the conversion of food into energy.

Need to make healthy, delicious, vegan soup in a hurry?

This vegan carrot ginger soup fits the bill.

It’s so easy.

Simply sautee onion, garlic, carrots, and bell pepper in olive oil.

Then season the vegetables with salt and black pepper until they become soft and translucent.

Next stir in vegetable broth, minced ginger, and thyme leaves.

Remove the mixture from heat and puree with an immersion  — or regular — blender, until smooth.

Return to heat and stir in coconut milk for creaminess.

Yum, it’s done!

Creamy Vegan Carrot Ginger Soup

Prep time: 15 minutes
Cook time: 15-20 minutes
Serves: 4

Ingredients:

2 T. extra virgin olive oil
1 small sweet onion, diced
3-4 cloves garlic, minced
1½ lbs. carrots, diced
1 medium red bell pepper, diced
Sea salt and black pepper, to taste
3 c. vegetable broth, preferably organic
1 T. fresh ginger, minced
2 t. fresh thyme leaves
1/3 c. full-fat coconut milk

Directions:

Heat olive oil in a large, high-sided skillet over medium heat.

Add onion, garlic, carrots, and bell pepper.

Season with salt and black pepper, to taste, and cook, stirring frequently, until vegetables become soft and translucent, approximately 5 minutes.

Add vegetable broth, minced ginger, and thyme leaves and stir to combine.

Cover and cook until the carrots are fork tender, approximately 10-15 minutes.

Stir once or twice while cooking.

Remove from heat and puree mixture with an immersion blender until smooth.

(A regular blender or food processor can also be used for this step).

Taste and adjust seasonings, as desired.

Return to medium heat and add coconut milk.

Stir until barely combined and cook until heated through, approximately 1-2 minutes.

Remove from heat and serve immediately.

Enjoy!

Have you made carrot soup?

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