Spicy Ginger Carrot Soup
| Prep Time: 10 min | Serves: 6 |
| Cooking Time: 30 min | Yield: 1 Soup |
vegan Ginger carrot soup
Ingredients
Carrots:- 4 1/2 serving Baby Cut Carrots
- 2 serving Salt*
- 2 serving Salt*
- 2 average potato
- 2 tbsp Ginger Root
- 6 Garlic Clove
- 4 cups Low Sodium Vegetable Broth
- 1 medium Yellow Onion
- 2 tbsp Pepper, Serrano
- 8 oz Raw Shrimp
- 1 tbsp Peanuts
- 6 oz white wine
- 2 tbsp scallions
Directions
Carrots: bake
Saute onions in a dutch oven till soft, with a little olive oil
Add garlic, ginger, and serrano pepper and cook till aromatic.
Push the mixture to the side of the pan and then add shrimp until lightly cooked, remove from pan and set aside.
Using wine, deglaze the pan and let simmer for a few minutes.
Add carrots, potatoes, and cook for ten minutes.
Add broth, remaining wine, stir, and bring a boil for five minutes.
Reduce to simmer, for 30 minutes, until all veggies are soft.
Using an immersion blender, blend until smooth, and thin with water to desired consistency.
Serve with shrimp on top, greek yogurt, scallions, and peanuts.