Easy Vegan Carrot soup recipe with Ginger and Orange
Some soups are not vegan surprisingly, whether that be the stock used or the cream it is served with so when I was sent this vegan carrot soup with ginger and orange to share with you I just knew any vegan readers would love it as a similar recipe to my carrot and ginger soup.
Making vegan carrot soup on a budget
This carrot, ginger and orange soup is already a really budget meal to make so there are not many savings. That said do you buy the cheapest carrots which are a bit misshapen? If not then this is the perfect recipe to buy them for. The carrots can be any shape or size and they will still be delicious in the soup.
Just Average Jen is an independent blog not connected with any weight loss plan. Please check nutritional values and/or syns yourself.
Making vegan carrot soup for Slimming World
I know many of my readers follow Slimming World so if that is you then don’t panic, whilst this recipe isn’t initially syn-free it is really easy to make it so in a few simple steps.
Use Frylight or another low-calorie cooking spray instead of oil.
Use fat-free fromage frais or a syn-free alternative to serve. A dollop of a really low syn yoghurt can be pretty much counted as syn free too so check out those lower syn yoghurts.
Instead of enjoying the soup with bread consider making some homemade chips to pick on with it.
Where is this vegan carrot soup recipe from?
I was given this recipe to share with you by the lovely guys at Vegetarian for life. They have so many great recipes and even produced a free booklet of Christmas related vegetarian and vegan recipes. Personally, I think you can have them all year though so do take a look!
Other recipes you may enjoy
If you are vegetarian or vegan and are looking for other recipes to try I have a selection you can find here.
Do you enjoy soups in winter as much as I do? If this vegan carrot soup isn’t quite what you are looking for I have a long list of soup recipes that may give you more ideas for tasty soups to enjoy.
Why not also use some carrots to make low-calorie carrot cake or some carrot cake inspired baked oats?
More articles to help with a vegan lifestyle
If you are considering or already following a vegan lifestyle then these articles may be helpful.
A few vegan recipes that are popular – Moroccan tagine, banana pancakes, aubergine soup, how to marinate tofu, chia pudding,
How to raise a vegan child to be healthy
Can a vegan pregnancy be healthy?
Mistakes to avoid on a plant-based diet
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Vegan carrot soup with orange and ginger
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 Portions 1x
Description
An easy and tasty recipe for carrot, ginger and orange soup that is vegan and full of flavour
Ingredients
A good glug of olive oil (1tbsp approx)
4 small onions, peeled and roughly chopped
4 garlic cloves, peeled and chopped
2–3 inch piece of ginger, finely grated
2 Oranges, zest and juice required
8 carrots, peeled and sliced
1 litre of stock made with either vegan stock or 4sp vegetable bouillon
Optional: Large pinch of cayenne pepper or chilli powder
Optional: Seal salt and pepper to taste
Optional To Serve: Coconut yoghurt or vegan creme fraiche
Optional to Serve: Chopped coriander leaves
Instructions
In a saucepan, gently cook the onion in the olive oil until nicely softened.
Add the garlic, ginger and orange zest.
Cook for one minute and then add the carrots, stock and if using the cayenne pepper or chilli powder.
Simmer until the carrots are tender and easily crushed with a fork.
Using a hand blender, blend until smooth.
Stir in the orange juice and season if required with salt and pepper. Blend again if required to mix thoroughly.
Reheat gently and serve if required with a dollop of coconut yoghurt or creme fraiche or similar and sprinkle over some chopped coriander.
Nutrition
- Serving Size: ! portion (excl optional extras)
- Calories: 166
- Sugar: 17.9 g
- Sodium: 669.6 mg
- Fat: 4 g
- Saturated Fat: 0.6 g
- Trans Fat: 0 g
- Carbohydrates: 32.9 g
- Protein: 2.9 g
People expect bland food when you mention the word vegan. I first made this as our starter for Christmas Day as my eldest son was bringing his vegan wife over… as we’ve had such a horrid year, I wanted to make something special and came across this recipe. So pleased I did – as far from being bland as you can get! A fantastic balance of flavours.