by This easy vegan Carrot Ginger Soup with Silken Tofu comes together in one pot in less than 30 minutes and is packed with fresh ginger goodness along with a beautiful, earthy flavor from the carrots! Perfect as an easy vegan lunch or dinner recipe!
Is there anything better than a cozy, dietitian-approved soup recipe to warm you up from the inside out?! Personally, I don’t think so!
This Carrot ginger soup is bright, zingy, and absolutely packed with gingery, carrot goodness!
A Soup with Tofu?!
As a Registered Dietitian, I share lots of recipes using tofu, but one of my favorite ways to use it is throwing silken tofu into sauce, soups, and pretty much anything that’s blended!
Like, hello, have you tried my super popular 15-Minute Garlic & Lemon Creamy Tofu Pasta Sauce?! Yup, we use silken tofu in that, too!
If you’re skeptical about blending tofu into soup, trust me, you can’t even taste it. When I was testing this recipe my husband couldn’t even tell there was tofu in it!
Now, in a pinch I’ve tested this blended carrot soup with soft tofu instead of silken tofu, and it still works perfectly, so if that’s all your grocery store has, go for it!
Now, I’m a big fan of this carrot ginger soup recipe all on its own, but if you want to make this easy meal a little heartier, I totally recommend pairing it with The Best Homemade Garlic Croutons (20-Minutes!), since you can bake them in the oven while the soup simmers away and they’re SO easy to make!
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A One Pot Wonder!
Yup, this creamy carrot ginger soup comes together in one pot! We just simmer everything together and blend using an immersion blender!
I’ve also tested blending it in my high speed blender and it works perfectly that way, too!
30-Minute Carrot Ginger Soup with Silken Tofu
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 6 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 4 cups vegetable broth
- 6 large carrots, peeled or washed and diced
- ½ teaspoon sea salt
- 1/4 tsp Freshly ground black pepper
- 300 g silken tofu
- 1/2 lemon, juiced
To garnish
- 1 tbsp Canned coconut milk to drizzle
Equipment
- Large pot
- High speed blender or immersion blender
Instructions
- In a large pot over medium heat, add the olive oil and sauté the onion for 2-3 minutes. Add the ginger and garlic and continue to sauté for another 2-3 minutes or until the onion is translucent.
- Add the vegetable broth, diced carrots, salt and pepper and increase the heat to bring the soup to a low boil, then reduce heat back to low and add the lid to simmer the soup for 20 minutes, or until the carrots are fork tender.
- Once the carrots are fork-tender, transfer the soup to a high-speed blender, add the silken tofu, and blend until completely smooth. Alternatively, add the tofu directly to the pot and use an immersion blender to blend until creamy.
- Garnish with fresh lemon juice and optionally a splash of canned coconut milk for extra creaminess and enjoy!
