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Vegan Ginger Carrot Soup
Posted: Tuesday, January 6th, 2009 – 10:42 pm
As winter starts bearing down around this time of year, I like to retreat to my set of comfort foods that bring me warmth. Ginger carrot soup happens to be one of those foods I like to run to. The fresh ginger infused into the soup adds a little kick, and you have the option to always add a little more ginger to your own if you want someting to clear out your sinuses if you have a bad cold.
I know there are a million and one recipes out on the web for vegan carrot ginger soup, but I like to think mine is a little special. The main advantage of this recipe is that everything you need you most likely already have, maybe except for fresh ginger. The second redeeming quality is that you can have the soup made in around 45 minutes to an hour, so it works great if you need something done in that amount of time. The soup is great for potlucks too.
The only tip that bears mentioning here is that you absolutely have to use fresh ginger, which you can find in your produce aisle. Don't even think of using dried ginger. I've done it; it's nasty; please don't repeat my mistake.
Carrot Soup Ingredients
- 5-6 medium carrots, peeled and chopped into 1" pieces
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 medium onion, chopped
- 3-4 cloves garlic, minced
- 2¼ cups non-dairy milk (I use soy, but any will do really; you can also use a heavier vegan creamer for a creamier soup)
- 1" piece of fresh ginger, peeled and freshly grated
- ground black pepper to taste
Carrot Soup Preparation
- Peel and grate ginger with a fine grater.
- Fill a medium saucepan with water. Add chopped carrots and bring to a boil. Boil the carrots for 15-20 minutes or until you can easily cut them with a knife.
- Drain the carrots, rinse and let cool.
- While the carrots are boiling, heat olive oil over medium heat. Add salt, onion, and garlic. Cook unil the onion is translucent. Add ginger and cook for one more minute. You may notice the ginger browns a big and sticks to the bottom of the pan. This is typical.
- Add non-dairy milk to the onion mixture. Cook over medium heat for 5-6 minutes; the flavor of the ginger should infuse into the liquid, and it should have a mild kick when tasted.
- Remove from heat and let cool. It is essential that you let the carrots and milk mixture cool before moving on the next step. If you try to blend a hot liquid, it will explode out of the blender, potentially seriously burning you and/or others.
- Add the cooled carrots and milk mixture to a blender, and puree until the mixture is smooth. Strain through a fine sieve (twice if you have the patience) to remove any sizeable chunks.
- Add the soup back to a saucepan and warm gently over medium heat until it's at serving temperature. Season with pepper.
- Serve.
Yield: 3 servings
| Nutrition Facts | |
|---|---|
| Serving Size 1 serving (303g) Servings Per Batch 3 |
|
| Amount Per Serving | |
| Calories 149 | Calories from Fat 72 |
| % Daily Value * | |
| Total Fat 8g | 12% |
| Saturated Fat 1g | 5% |
| Monounsaturated Fat 4g | |
| Polyunsaturated Fat 2.5g | |
| Trans Fat 0g | |
| Cholesterol 0g | 0% |
| Sodium 490mg | 20% |
| Potassium 477mg | 14% |
| Total Carbohydrate 14g | 5% |
| Dietary Fiber 4g | 16% |
| Sugars 5g | |
| Protein 6g | 12% |
| Vitamin A | 271% |
| Vitamin C | 11% |
| Calcium | 26% |
| Iron | 7% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |