Description

Caramelized onion butternut squash tart recipe Easy savory pastry with roasted veg herbs Perfect for fall dinners holiday appetizers

Ingredients

Scale

2 tbsp olive oil

1 large yellow onion, chopped

3 cloves garlic, minced

1 tbsp freshly grated ginger

1.5 lbs carrots, peeled and chopped

4 cups vegetable broth

1 tsp ground cumin

Salt to taste

Black pepper to taste

A splash of coconut milk for serving (optional)

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Instructions

Sauté the Aromatics: In a large pot, heat the oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and grated ginger and cook for another minute until fragrant.

Add the Carrots and Spices: Toss in the chopped carrots and cumin, giving everything a good stir to coat. Cook for 2-3 minutes to let the flavors mingle.

Simmer to Perfection: Pour in the vegetable broth, bring to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the carrots are tender and easily pierced with a fork.

Blend It Up: Carefully transfer the soup to a blender (or use an immersion blender right in the pot) and blend until completely smooth. If it’s too thick, you can add a little more broth or water until it reaches your desired consistency.

Season and Serve: Season generously with salt and pepper. Ladle into bowls and swirl in a little coconut milk for a touch of creamy luxury.

Notes

A simple, comforting, and flavorful vegan carrot and ginger soup that’s like a warm hug in a bowl. Easy to make and perfect for a cozy meal.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Cuisine: American

Nutrition

Serving Size: 4 servings
Calories: 180 kcal
Sugar: 12 g
Fat: 8 g
Carbohydrates: 25 g
Fiber: 6 g
Protein: 3 g