Carrot Broccoli Ginger Soup
This creamy vegan carrot broccoli ginger soup gets its creaminess from smoothly pureed carrots, white beans, and coconut milk. You’ll be shocked to discover how rich it tastes even though there’s absolutely no heavy cream or butter added, which most bisques like this have lots of.
Ingredients
- 3 tablespoons coconut oil or olive oil, (divided)
- 2 scallions, (roughly chopped)
- 2 tablespoons fresh ginger, (roughly chopped)
- 2 cloves garlic, (roughly chopped)
- 5 carrots, (roughly chopped)
- sea salt
- Fresh ground pepper
- 1 14.5-oz. can coconut milk
- 3 cups water
- 1 14.5-oz. can white beans or garbanzo , (drained, rinsed)
- 3 cups broccoli, (florets, roughly chopped)
- Polenta croutons
Instructions
- Preheat the oven to 375 degrees F.
- In a large pot, heat 2 tablespoons of oil over medium-high heat.
- Add the scallion, ginger, and garlic, and cook until softened (about 2 minutes).
- Add in the carrots and season with salt and pepper.
- Add coconut milk, white beans, and water. Cover the pot and bring the soup to a boil over high heat.
- Uncover and cook, until the carrots are very tender (about 18-20 minutes).
- Meanwhile, mix the broccoli with the remaining 1 tablespoon of oil, salt, and pepper on a rimmed baking sheet. Roast, stirring, until the broccoli is tender (about 15-20 minutes).
- Puree the soup with a blender in batches.
- Divide the soup among several bowls and top with broccoli polenta croutons.
Bon appétit!
- Note - If you do not have fresh ginger, you can use 1 teaspoon of powdered ginger. You can substitute garbanzo beans or chickpeas for white beans.