Prep time
Cook time
Total time
 
Serves: 3-6
Ingredients
  • 4-5 medium carrots, peeled and roughly chopped into chunks
  • 1 sweet potato, peeled and roughly chopped into chunks
  • 1 small potato, peeled (optional) and roughly chopped into chunks
  • ⅓rd pc ginger root (or 1"-1½" piece), minced
  • 2 shallots, peeled and minced
  • ground pepper, to taste
  • cayenne pepper, to taste (optional)
  • 2 cubes low-sodium vegetable bouillon (or vegetable broth)
Directions
  1. Clean, peel and chop the vegetables.
  2. In a pot, add a small amount of oil and sauté the ginger and shallots for a minute or two. Next add in the broth (or water) and the carrots, sweet potato and potato and bring to a boil. If using bouillon cubes, add those in now and stir so they dissolve. Add in the pepper and cayenne.
  3. Reduce heat to med-low, cover and allow to simmer until the vegetables are very soft.
  4. Once you are able to easily pierce the vegetables, remove from heat and allow to cool slightly before using either a blender or immersion blender to blend the soup into a smooth and creamy consistency.
  5. Now enjoy this beautiful, flavourful soup! I ate this on its own the first night, and the second night I added in some steamed broccoli and brussel sprouts... yummmm!
Recipe by Calm Mind Busy Body at http://calmmindbusybody.com/vegan-carrot-ginger-soup/