Vegan Carrot Ginger Soup

1 ½ pounds carrots peeled and sliced

2 cups chopped onions

Cooking spray

Salt to taste ( I don’t add any)

1 teaspoon minced fresh ginger

2 cups vegetable stock (made fresh, out of a box or bullion)

2 cups water

3 large strips of zest from an orange (I use one orange and get as much zest in one strip as I can.  Makes it easier to fish out later)

Sauté onions and carrots with cooking spray (or olive oil) in a large pot.

When onions soften, add broth, water ginger, salt and orange zest.

Bring to boil and then reduce heat to medium and cook until carrots are very soft (15-20 minutes).

Remove from heat and place small batches in a blender or food processor and whirl until very smooth.  Reheat soup and enjoy!

Makes 5-6 cups of soup.

Serving Size	Calories	Carbs
1 cup	60	14
2 cups	120	28

 

I make a double batch and freeze some for later.

I peel the carrots because the skin gets tough when cooked.  Peels can be frozen and tossed in your next pot of stock.