Carrot Ginger Soup
a delicious and easy I-didnt-know-it-was-vegan soup
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 dash salt and pepper to taste
- 2 tablespoons evoo
- 1 large potato peeled, somewhat diced
- 2 large carrots peeled, somewhat sliced
- 2 small onions diced
- 1.5 teaspoons ginger
- 12 ounces vegetable broth or water, to taste, up to 24 oz
- 1 green jalapeno pepper (optional)
- Carbohydrate 17.6236195 g
- Cholesterol 0 mg
- Fat 6.9669075 g
- Fiber 2.92687502324581 g
- Protein 1.882372 g
- Saturated Fat 0.984514 g
- Serving Size 1 1 Serving (220g)
- Sodium 267.51335 mg
- Sugar 14.6967444767542 g
- Trans Fat 0.243232500000001 g
- Calories 136 calories
Sautee the onions in the olive oil. Add the vegetable stock, potatoes and carrots (and jalapeno, if applicable). Boil until all vegetables are relatively soft. Blend. Add ginger, S&P to taste.
