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Carrot and Ginger Soup

Carrot and Ginger Soup with Violife Just Like Cream Cheese! Warm up your senses with a delicious soup perfect for cold weather days. Discover recipe!

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  • cooktimeCooking time10 min
  • preparation timePrep time10 min
  • servingsServingsPortions 4
Cream Cheese
vegan soup recipes
recipe image Carrot and Ginger Soup
For the crunchy seeds:
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 2 tbsp sesame seeds
  • 2 tsp oil
  • 2 tsp maple syrup
  • 1 1/2 tsp soy sauce
  • A pinch of flaky salt
For the soup:
  • 1 pack Violife Just Like Cream Cheese block
  • 1 large sweet potato, peeled and cut into 1 inch cubes
  • 5 medium carrots, peeled and cut into 1 inch pieces
  • 1 yellow onion, diced
  • 1 1/2 inches ginger, grated
  • 3 cups vegetable stock
  • 1 tsp salt
  • fresh lime juice and chopped cilantro for serving
  1. Preheat the oven to 350°F and line a baking tray. Add all the ingredients for the crunchy seeds and mix well to combine. Spread evenly and bake for 15 minutes. Allow to cool.
  2. To make the soup sauté the onion until translucent and then add in sweet potato, carrot and ginger. Cook over medium heat for 2-3 minutes.
  3. Add in broth and bring to boil. Slightly reduce the heat to a steady simmer. Cover and cook for 10-15 minutes or until the carrots and sweet potato has softened. Use a hand mixer to blitz the soup until nice and smooth. Stir in half of the Violife Just Like Cream Cheese.
  4. Garnish with a dollop of the remaining cream cheese, fresh lime zest, the seed crackers and fresh coriander.

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