January 30, 2015

Vegan Creamy Carrot Ginger Soup

tumblr_nix8u5NOL31qi280ko1_400 Okay… Hi. It’s been a while. I’m kind of having trouble with this school/cooking/living thing.

Especially when I have no camera to speak of and the light ┬áin my room is freakin’ terrible.

I have been cooking…but the furthest the pictures usually get is onto my instagram. Here’s a short and easy recipe for some amazing carrot soup i made the other day though…


Creamy Vegan Carrot Ginger Soup

Serves about 2

Adapted from this soup on smitten kitchen

1 lb. of thinly sliced carrots

1 Medium Sized onion, Chopped (I had half a yellow and half a red)

A few crushed and peeled cloves of garlic

Grated Ginger (Use a lot if you love ginger like I do :P)

2 Cups of Broth (I used better than bouillon no-chicken)

A bit of Gochujang or miso, or a mixture of both, to taste

Saute the carrot, onion, and garlic about ten minutes till the onion softens

Add the ginger and broth and bring to a boil then turn to medium-low till the carrots are very tender (20-30 minutes)

Let cool a little and then blend with an immersion blender or mixer till it’s creamy

Take the Miso and/or gochujang in a cup and add some of the soup then blend it together and add it back into the big pot of soup

return the soup to the pot and serve

Garnish with sesame seeds, sesame oil, green onions, sriracha, or whatever you want

– Alex

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