A serving of carrots is 1/2 cup cooked or 1 cup raw.
Dairy-Free Carrot Ginger Soup
1 Tbsp fresh garlic, chopped
2 Tbsp ginger, minced
9 medium carrots
1/4 cup olive oil
2 cups vegetable broth
1 cup plain soy milk
1 small white onion, diced
1 Tbsp agave or maple syrup
1 tsp black pepper
salt to taste
optional: 1 small sweet potato, peeled/diced
Heat oil, 2 Tbsp broth, onions, ginger and garlic in soup pan. Saute for a minute or two.
Add remaining broth, soy milk, pepper, honey, and carrots. (sweet potato optional)
Bring to a simmer. Heat until carrots are soft and will break with a fork.
If soup seems too thick, add more broth to adjust consistency.
Remove pan from heat. Wait a minute or two for soup to cool. Make sure your soup has cooled and that there is a small air vent at top when blending. In small batches, about 1 cup each, blend the soup to a thin puree. Blend longer for a creamier soup. Once all the soup is blended, re-pour into soup pan.Simmer the blended Carrot Ginger Soup until it is ready to be served. Re-heating the soup will lead to a thinner, less airy consistency. You may notice some ‘air bubbles’ in the soup right after the puree. To get rid of these air bubbles, just slowly simmer them away.