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Liquid Gold

This healthy vegan carrot ginger soup recipe is absolutely bursting with flavour



1tbsp oil

1 onion, minced

2 garlic cloves, minced

2 tbsp (20 g) ginger, grated / minced

(500 g) carrots , roughly chopped

2 cups (720 ml) vegetable stock

(60 ml) coconut milk optional, for a creamier soup

1 tbsp lemon juice, or lime juice if you have run out of lemons

1 tsp maple syrup optional

Salt & pepper to taste



  1. Heat a large pot with oil. Add onion, garlic, and ginger and sauté for 5 minutes. Add carrots and sauté for another 3 minutes while stirring occasionally.

  2. Pour in the vegetable broth, pop on the lid, and let it simmer for 15 minutes.

  3. Blend the soup until smooth using a blender. Optional: Add ¼ cup coconut milk, dairy-free cream or even oat milk. Add more water if you like your soup thinner. 

  4. Season with lemon juice, maple syrup, salt, and black pepper.



Cals: 140
Carbs: 18g Fat: 3.5g Protein: 2g.