Hiya Gorgeous!

I just wrapped up a sunny retreat in Palm Beach, Florida with some colleagues I adore. Few things are better than a week of brainstorming with brilliant, big-hearted women. 

It reminded me how much better we are together. Whether you’re trying to take back your health or take your career to new heights—be sure to take a loving community along for the ride.

Now that I’m home and settling back into my routine, quick and easy dinners are the order of the day. And this carrot ginger soup recipe fits the bill! It’s the easiest, creamiest bowlful of goodness you’ll make this week. And it just so happens to be totally plant-based. It’s packed with carrots which are a great source of beta carotene, fiber, vitamin K1, potassium, and antioxidants (source), garlic which holds medicinal properties (source), and of course ginger which—along with it’s kick—is excellent for your gut and contains over 400 natural compounds (source). So whether you’re on the market for vegan soup recipes or just looking for an easy and deeply nourishing weeknight meal, I’ve got ya covered!

Recipe Video: Easy, Creamy Carrot and Ginger Soup Recipe

Here’s the full recipe:

Creamy Carrot and Ginger Soup Recipe

Serves 4

Ingredients

For the soup:

• • 2 tablespoons olive oil
  • 1 lb carrots (about 6 medium carrots), peeled and chopped into half inch pieces
  • 2 garlic cloves, minced
  • 1 yellow or white onion, chopped
  • 2 tablespoons fresh ginger, peeled and minced
  • 5 cups water
  • 1 ½ teaspoons salt
  • ⅛ teaspoon black pepper
  • 1 teaspoon ground turmeric
  • 1 ¾ cups cooked white beans, or one 15-oz can white beans drained and rinsed
  • 1 teaspoon unseasoned rice vinegar
  • 1 teaspoon dried dill
  • 1 cup frozen chopped spinach

Optional Toppings:

• • Gluten-free or whole grain crackers (optional)
  • Coconut sour cream (optional)

Directions

1. 1. In a large soup pot over medium-high heat, heat oil and sauté carrots, garlic, onion and ginger for 5–6 min, or until onion is translucent.
   2. Add water, salt, black pepper, turmeric and white beans and bring to a boil. Immediately reduce heat to low and let simmer until carrots are tender, about 25 min. Remove from heat and let cool slightly.
   3. For creamy soup, use a high-speed blender or immersion blender to blend soup in batches, until the entire pot is blended. Return soup to the pot. Add vinegar, dill and spinach, and stir to combine. Let sit for an additional 2 min, until spinach is heated. Add salt and black pepper to taste, if needed. (For chunky soup, just skip the blending step and proceed with the rest of step 3.)
   4. Top with the coconut sour cream and serve with a side of gluten-free or whole grain crackers.

Want more easy, delicious ways to use up those carrots? Check out these fan favorite recipes:

• Maple-Orange Roasted Chickpeas & Carrots
• Coastal Carrot “Fettuccine”
• One Bowl Carrot Cake with Coconut Frosting

Now it’s your turn. What’s your favorite quick & easy weeknight meal? Let’s share our ideas in the comments.

Sisterhood & soup,