Carrot Ginger Soup

3.2 (8 reviews)

Carrot Ginger Soup



  • 1 Tbsp. vegan butter
  • 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
  • Salt and pepper, to taste


  • Heat the vegan butter 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 and bring to a boil. Cover and cook until the carrots are soft, about 5 minutes
  • 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

Rated 3.2/5 based on 8 reviews

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind