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Carrot Ginger Soup

1 Tbsp. margarine
1 onion, chopped
1 1/2 lbs. carrots, peeled and diced
1 tsp. fresh ginger, grated
2 tsp. coriander seeds, crushed
4 cups vegetable stock or water
Salt and pepper, to taste

• Heat the margarine and fry the onions for about 5 minutes until transparent. Add the carrots, ginger, and crushed coriander seeds and stir on medium heat for 5 minutes.
• Add the stock or water and bring to a boil. Cover and cook until the carrots are tender.
• Purée the soup in a blender and then strain through a sieve.
• Reheat the soup and season with salt and pepper, ladle into bowls, and serve hot with bread.

Makes 4 servings

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      • Carly says:

        I’d love it if your recipes had the nutrition info. I have to count carbs because I’m diabetic. Thanks!

      • sweetEm says:

        Thanks, enjoy the vegan information. I plan to make this soup!

      • Ashley says:

        Beth… I did a totally rough guesstimate for myself and it looks like it’s ABOUT 100 calories/serving, but it depends on what kind of margarine/oil you use.

      • Lola says:

        I made this soup today, but I added extra spices to give it more of a kick, such as cinnamon, nutmeg, and even a little cumin. It’s so delicious.

      • Beth says:

        I made this today and it’s delicious! Do you happen to have the nutritional information?

      • Maddie says:

        Great recipe!

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