[katiebaca]

Hello All,

With allergy season going on, I have been constantly making carrot ginger soup for dinner. It is easy to store and can keep for about 4 days. It's easy and you can take it to school or work. Carrots are high in beta-carotene while ginger is great for soothing inflammation and helps with nausea. One of my favorite recipes is on Youtube by Vegan Cooking with love and she makes a lot of great vegan recipes. The ingredients that she uses for the vegan carrot ginger soup is below:

2 tablespoons canola oil
1/2 cup chopped yellow onion
1 pound carrots, chopped
1 3/4 cups vegetable broth
1/4 cup orange juice
1 tablespoon finely grated fresh peeled ginger
14-ounce can coconut milk
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1 pinch ground nutmeg

Here is a link to her recipe: https://www.vegancookingwithlove.com/blog/ginger-carrot-soup