Vegan Carrot Ginger Soup



  • 1 lb carrots, peeled and trimmed and chopped into 1/2 inch slices
  • 1/2 cup onion, chopped
  • Juice from 1 orange, about 1/4 cup
  • 1 1/2 Tbsp grated fresh ginger
  • 1 Tbsp olive oil
  • 3 cups water
  • 1 cube Rapunzel Vegan Vegetable Bouillon with Sea Salt


  1. Sauté onion in olive oil until it begins to soften.
  2. Add carrots and cook for 3 minutes.
  3. Add ginger and continue cooking for 2 minutes.
  4. Add water and bouillon cube and bring to a boil, simmer covered for 15 minutes or until vegetables are soft.
  5. Purée soup in a blender until just blended.
  6. Return to pot and add orange juice.
  7. Ladle into bowls and enjoy.


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