Vegan Pumpkin and Carrot Soup With Ginger
Vibrant in color and flavor, this easy vegan pumpkin and carrot soup with ginger is flavored with caraway and sage resulting in a warming, smooth and comforting finish. Naturally gluten free and made without oil.
Servings: 6 servings
Calories: 80kcal
Equipment
Ingredients
- 1 kilogram Pumpkin peeled, de-seeded and roughly chopped
- 4 medium Carrots peels and roughly chopped
- 1 medium Brown Onion diced
- 1 Inch Ginger peeled and grated
- 4 large Sage leaves finely sliced
- 1 teaspoon Ground Caraway
- ½ teaspoon Ground Turmeric
- ¼ teaspoon Ground Pepper
- 5 cups Vegetable stock
Instructions
- Over high heat in a pot, add ⅛ cup vegetable stock and onion and sweat until soft and translucent. Add pumpkin, carrot, caraway, turmeric, pepper and remaining vegetable stock. Bring to a soft boil, then turn heat down and simmer for 15 minutes or until vegetables are soft. Add ginger and sage and cook for another 5 minutes.Turn off heat and allow the pot to sit for 5 minutes.1 kilogram Pumpkin, 4 medium Carrots, 1 medium Brown Onion, 1 Inch Ginger, 4 large Sage leaves, 1 teaspoon Ground Caraway, ½ teaspoon Ground Turmeric, ¼ teaspoon Ground Pepper, 5 cups Vegetable stock
- Using an immersion blender, blend until a smooth soup consistency has been achieved. Serve warm.
Video
Notes
A regular blender can be used instead of an immersion blender, blend only after soup has cooled for at least 5 minutes.
Feel free to adjust the ginger, sage, pepper and caraway to suit your liking.
This soup can be thinned out if desired by adding an additional half to one cup of vegetable stock.
Nutrition
Calories: 80kcal | Carbohydrates: 19g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 814mg | Potassium: 738mg | Fiber: 2g | Sugar: 9g | Vitamin A: 21401IU | Vitamin C: 19mg | Calcium: 56mg | Iron: 2mg