I know, that’s a very long title for a recipe: Carrot Ginger Immune and Digestive Support Vegan Soup Recipe. But I wanted to say a bit about why I chose to make and share this one. My poor husband has had a fair amount of dental work done recently. Most people don’t particularly enjoy having someone drill in their head, but for him, it’s particularly anxiety-provoking, as I’m sure many of you can relate. All that stress was taking a toll on both his immune and his digestive systems–as stress does. Plus, he wasn’t able to chew very well.
Now, I’m not much of a cook, I’ll easily admit. So, anything I do make needs to be pretty easy and quick. I’m mostly not much of a cook not because I can’t cook well, but because I’m impatient when it comes to getting food ready. When I want food…cue Queen’s song…I want it all, I want it all, I want it all, and I want it now.
As you probably know, carrots are good for you. Rich in beta-carotene and vitamin C, they are immune system supportive. They support the digestive system with a rich source of fibre. Combine that with anti-inflammatory, digestive supporting ginger, and you’ve got a powerhouse of health.
So, here it is, the no-chewing-required, immune-boosting, digestion-supporting, vegan-friendly, make-it-easy recipe.
Vegan Soup Recipe
- 2 tablespoons olive oil or coconut oil
- 1 medium onion, diced
- 3 tablespoons minced ginger (I did closer to 4-5 Tbsp and it was super gingery, but delish!)
- 3/4 teaspoon ground coriander (I used cumin because I thought I was out of coriander)
- 4-5 cups diced carrots
- 3 cups vegetable broth
- 1 cup coconut milk
- salt and pepper to taste
- Heat oil in a large pot over medium heat
- Add onions
- Saute until onions are translucent (about 4 minutes)
- Add ginger
- Saute for another 4 minutes (until softened and fragrant)
- Add coriander (or cumin)
- Add carrots
- Add vegetable broth
- Reduce heat and simmer until carrots are completely softened (about 30 minutes)
- Remove from heat and let cool for 20 minutes
- Blend soup until smooth, using either an emulsion blender in the pot or put into a blender in batches (my Vitamix did it all in one go)
- Return soup to pot
- Stir in coconut milk
- Add salt and pepper to taste
- Even better the 2nd day, if you have leftovers!