Vegan Creamy Lemon Ginger Carrot Soup
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!
Pooja Mottl is a NYC-based Natural Foods Chef, Culinary Instructor and Healthy Eating Adviser, specializing in making healthy food delicious, quick, and simple to cook. Her creations, training, and food philosophy are based on the use of sustainable, organic, and unrefined ingredients to boost flavor and wholesomeness. She is the founder of www.poojasway.com.