30-Minute Carrot Ginger Soup with Silken Tofu
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!
Servings 2
Calories 270kcal
Equipment
- Large pot
- High speed blender or immersion blender
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
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!
Notes
Serving size: This recipe makes 2 servings as a main dish or 4 servings as a side dish, so it just depends how hungry you are!
Nutrition
Serving: 1g | Calories: 270kcal | Carbohydrates: 31g | Protein: 11g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1300mg | Potassium: 950mg | Fiber: 7g | Sugar: 13g | Vitamin C: 16mg | Calcium: 210mg | Iron: 1mg
