Carrot Ginger Soup 🥕 Less Than $5 (Dairy-Free)

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while providing a creamy texture.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock can be healthier and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

ginger

🥗Healthier: turmeric

💰Cheaper: ground ginger

Ground ginger is more accessible and still flavorful.

Heat a dash of oil or water in a large pot over medium-low heat.

Sauté half a medium onion and three cloves of minced garlic for 2 to 3 minutes until fragrant; season with salt and pepper.

Add 2 tablespoons of fresh ginger (minced or grated).

Add 6 cups of diced or thinly sliced carrots (about 5 to 6 large carrots).

Stir, cover, and let the carrots steam for 5 minutes, stirring once or twice to prevent sticking; add a bit of broth or water if needed.

Add 4 cups of vegetable broth; raise the heat to bring the broth to a boil, then lower the heat to a simmer.

Simmer with the lid on for 15 minutes or until the carrots are fork-tender.

Puree the soup with an immersion blender or carefully transfer it to a stand blender that can process hot liquids.

Once smooth, add 1 1/2 cups of soy milk or other plant milk and 2 tablespoons of date syrup or other liquid sweetener; heat on low for another couple of minutes until heated through.

Taste and add more sweetness if desired or even cayenne pepper for some spice.

Garnish with roasted chickpeas and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary