December 18, 2013

Carrot Ginger Soup

Vegan Carrot Ginger Soup - The Sunday Table (4 of 5)

I’m starting to feel the rhythm again. Slowly I’ve come to find comfort in a new routine. One that works for me not against me. Nurturing my needs, fostering my personal development and cultivating my desires. For a while I was just plunking away at the keys hoping the combinations I was creating would somehow be in tune. Life, by way of everything it encompasses, is a practice. Sometimes you fail, you quit, you feel defeated. Some days you flow right along on a wave of good vibrations. Most of the time though you work, you make progress, you practice.

Vegan Carrot Ginger Soup - The Sunday Table (1 of 5)

A version of this soup was prepared by one of my lovely classmates for our nightly snack last week. My version below was inspired by her soup and adapted from this Caramelized Carrot & Licorice Root Soup from Lexie’s Kitchen.

Carrot Ginger Soup

Prep Time

10 min

Cook Time

40 min

Serves

8

Author
A pureed carrot ginger soup with hints of lemon, parsley, licorice and turmeric.

Servings

Makesservings

Instructions

  1. Bring 1 cup of water to boil, remove from heat and steep cinnamon stick and licorice tea for 20 minutes.
  2. Meanwhile, in a large pot, melt coconut oil over medium high heat. Then add in the chopped carrots and salt. Cook for 30 minutes or until carrots are soft and some pieces are slightly browned. Then remove from heat.
  3. Stir in the ginger, turmeric, lemon juice and water. Once the mixture has cooled slightly, puree using a blender until desired texture is reached. Pour puree back into the large pot and return to low heat.
  4. Rinse out the blender. Then add in parsley, lemon juice and salt. Run the blender until the parsley is well chopped, then slowly pour the coconut milk in through the top of the blender. Once combined, pour the mixture into the soup pot. Once the soup is warm again, serve and enjoy!

Ingredients

1
cinnamon stick
1
tea bag licorice root tea
1 cup
boiling water
3 tbs
coconut oil
8 cups
carrots, chopped
1 tsp
salt
2 tbs
ginger root, finely minced
1 tbs
turmeric root, grated
1
lemon, juiced
2 ½ cups
water
¼ cup
parsley
1
lemon, juiced
½ tsp
salt
1 cup
coconut milk

2 Comments

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Beautiful soup! I have all the ingredients at home to make this! You have inspired me! :)

December 18, 2013 at 11:47 am

Grace

Wonderful! Let me know how you like it.

December 19, 2013 at 7:47 pm