20 Sep

Ginger Carrot Soup is undeniably one of our favorite fall recipes!

9 carrots, thinly sliced
1/2 yellow onion, diced
2 1/2 Tbs. of minced fresh ginger
2 cloves of garlic
1 Tbs. maple syrup
1 C. almond milk
2 C. veggie stock
Olive oil

Start by sauteing the onion, ginger and garlic
Add almond milk and veggie stock
Add chopped carrots
Let the carrots boil in the broth until soft
Add maple syrup, salt and pepper
Puree in food processor until smooth (I always find that I have to add more veggie stock to get the right consistency)

Garnish with fried tofu, roasted walnuts, or tons of sriracha!

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