Creamy Carrot Ginger Soup
Creamy, comforting, and nourishing easy carrot soup made in one pot with simple plant-based ingredients. No dairy and no roasting!
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Servings: 4
Ingredients
- 1 tbsp olive oil
- 1 small onion diced
- 500 grams carrots chopped
- 2 cloves garlic minced
- 2 tsp ginger minced
- ¼ tsp ground turmeric
- ¼ tsp smoked paprika optional
- 2½ cups water
- ½ tsp
vegetable bouillon* - ½ cup cooked chickpeas drained and rinsed if canned
- ½ tbsp miso or more to taste
- 150 grams silken tofu
- black pepper to taste
- lemon juice to taste start with 1/2 tbsp
Instructions
- Heat olive oil in a pot over medium heat. Add onions and cook until translucent, about 3 minutes.
- Add carrots, garlic, ginger, turmeric, and smoked paprika and stir for 2 minutes.
- Add water, bouillon, and chickpeas. Simmer 20-30 minutes until the carrots are very tender.
- Remove from heat. Add miso, tofu, black pepper, and lemon juice. Blend with an immersion blender until smooth.
- If you are using a stand blender, let the soup cool for 5-10 minutes first, otherwise the soup can explode out of the blender due to intense steam pressure.
- Taste and add more miso, salt, pepper, or lemon juice as desired.
- If you need to reheat the soup, bring it to a gentle simmer over medium low heat. Be careful not to boil too vigorously or you will lose the flavor and nutrients in the miso and lemon juice.