Very Easy Vegan Carrot Ginger Orange Soup

Sarah is definitely right about the weather. All this snow we've been getting in Vancouver makes me want to eat stews and soups! Here is a quick easy soup I whipped up today. I am usually on the go, so I always love the quick, easy, healthy meals.

6 medium carrots, cubed
1 medium onion, diced
4 cloves of galic, minced
1 small piece of ginger, grated
2 cups vegan soup stock
1 orange, juiced
2 tbsp olive oil
salt and pepper to taste

In a large pot, sauté onions in the olive oil. Once the onions are translucent, add the garlic and cook for another 2 minutes. Stir in the cubed carrots and sauté for another 5 minutes. Add the soup stock and grated ginger to the pot. Season with salt and pepper to your liking. Bring to a boil, then let simmer until carrots are tender (5-8 minutes). Transfer in batches to a blender. Blend until you reach desired consistency. Pour back into pot and add the juice of 1 orange. Stir and let simmer 5 minutes on low heat. Season again if necessary.

I enjoyed this with some homemade hummus and my favorite crackers today. Hummus is so easy to make and so delish! The possibilities are endless for the different flavours you can make (beet being my all time favorite). Today I roasted an orange pepper to put in my hummus. Here is what I did:

1 bell pepper (red, orange or yellow) roasted for about 45 minutes, then skinned when cool
1 1/2 cups cooked chic peas
1 1/2 tsp tahini (any kind of nut butter will work as well)
1 lime Salt and Pepper or other seasoning

Add all ingredients in a food processor and blend. Or, if you don't own a food processor, add ingredients to a medium sized bowl and blend using an immersion blender. Mmmm enjoy!