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It’s not spring yet so I’ll continue making warming soups until the temperatures rise. This Carrot, Cauliflower and Ginger Soup will give your immune system a boost as we transition out of the depths of winter. Making soup is a weekly occurrence in my kitchen, as it’s definitely one of the best and easy ways to consume an abundance of nutrients in one sitting. This soup in particular is loaded with vitamin A thanks to the carrots, vitamin C with all the cauliflower and has antioxidant and anti-inflammatory properties with the hefty dose of ginger used. Serve the soup with fresh microgreens, cilantro or basil. Enjoy!
Carrot, Cauliflower and Ginger Soup
This nutritious Carrot, Cauliflower and Ginger Soup is a delicious plant-based recipe that will give your immune system a healthy boost.
- 1 tbsp virgin coconut oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1/4 cup raw tahini or raw almond butter
- 3 tbsp tamari
- 4 cups carrots, peeled and chopped
- 1 large head of cauliflower, chopped
- 1 leek, chopped
- 2-inch piece ginger, peeled and grated
- 4 cups low-sodium vegetable broth
- 3 cups almond milk or more (you want enough liquid to cover the vegetables)
- 1/2 tsp pink himalayan salt
- 1/2 tsp black pepper
- Optional: garnish soup with fresh microgreens, chopped fresh cilantro or chopped fresh basil
- In a large stockpot, heat coconut oil over medium heat. When the oil starts to shimmer, sauté the onions and garlic until translucent, approximately 5 minutes.
- In a small bowl, whisk together almond butter, tamari and 2 tbsp water until smooth. Add the mixture to the pot as well as the carrots, cauliflower, leeks, ginger, broth, almond milk, salt and pepper. Stir until combined.
- Bring the soup to a boil over medium-high heat. Reduce heat to medium-low and cover. Simmer for 25 minutes.
- Using a ladle, add the soup to a high-speed blender or blend using an immersion blender. Blend the soup until completely smooth.
- Once the soup is ready, stir in additional tamari for added taste, if desired. Serve the soup right away with fresh microgreens, fresh cilantro or fresh basil. Enjoy!
- The soup can be refrigerated for up to a week or kept frozen for 1-2 months.