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Vegan Creamy Lemon Ginger Carrot Soup


Recipe Summary

Recipe Servings: 3 portions Recipe Preparation Time: 10 minutes Recipe Cook Time: 5 minutes


4 medium organic carrots, peeled and roughly chopped (about 10 oz) ¼ small onion, peeled and roughly diced (about 1.5 oz) 1-2 garlic cloves, roughly chopped 1 tablespoon Lucini® Premium Select Extra Virgin Olive Oil® 1 3/4 cups low sodium organic vegetable broth 1 teaspoon fresh ginger juice 1/3 cup light silken tofu (about 2.5 oz) Pinch of white pepper ½ teaspoon sea salt 1 teaspoon white miso 5 teaspoons juice of lemon


Place carrots, onions and garlic into a food processor and chop to roughly ½ inch pieces. Heat vessel over low-medium flame on stovetop. Add oil and allow to evenly coat bottom of vessel. Transfer carrots, onions and garlic to vessel. Over a low flame, stir and cover for 3-5 minutes, allowing ingredients to sweat and until onions become translucent and carrots are slightly tender. Add broth, stir and bring to a boil. Covering again and reducing heat, simmer another 5 minutes. Transfer vegetables to a blender. Add remaining ingredients and blend until mixture takes on a creamy, smooth consistency. Serve in your favorite soup bowl and enjoy! - Courtesy of Chef Pooja Mottl Lower in animal fat and cholesterol, but still packed full of nutrients!

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