Carrot Ginger Soup
Carrot Ginger Soup has just enough spice to provide a little extra warmth. An easy to make, vegan soup recipe.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 5 servings 1x
- Category: Soup
- Method: stove top
- Cuisine: Fusion
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, chopped
- 1 inch ginger root, peeled and finely diced
- 2 cloves garlic, minced
- 1 tbsp scallions, minced (optional)
- 6 carrots, peeled and sliced
- 1 medium yellow potato, peeled and chopped
- 4 cups vegetable stock
- 2 cups water
- 1/4 cup orange juice
- 8 ozs silken tofu (1/2 a typical container)
- 1 tsp curry powder
- generous pinch of cayenne
- 1/2 tsp cumin
- 1 tbsp cilantro
- 1/4 cup toasted pumpkin seeds (optional topping)
- salt and pepper to taste
Instructions
- Sauté onion: Heat the oil in a large soup pan. Add the onions and sauté until it softens, about 5 minutes.
- Add garlic & ginger: Add the garlic, ginger and scallions (if using), cook for another minute.
- Stir in carrots: Add the carrots and potato, stir to coat with the onions. Heat for a couple of minutes. Add a dash of salt.
- Add liquid: Pour in the stock and water. Bring to a boil, then lower heat to medium in order to have the soup at a good simmer.
- Simmer uncovered for 30 minutes until the carrots and potato are soft.
- Add the tofu when the veggies are soft, toward the end of the 30 minutes of simmering.
- Purée soup: When the veggies are soft and you’ve added the tofu, turn the heat off. Puree the soup with a handheld blender (highly recommended!) or by pouring it into a food processor.
- Stir in remaining ingredients: Return the pureed soup to medium heat. Stir in the orange juice, cilantro and spices (cayenne, curry powder, cumin). Stir to combine well.
- Simmer the pureed soup for a few more minutes to let the flavors combine.
- Serve: Remove from heat and serve, sprinkling a few pumpkin seeds if using. Pair with a white wine, if you are so inclined. Based on our research, Gewürztraminer and Riesling are our top choices, but you might find other good options!
Notes
- You can omit the orange juice if you like, but it does add a nice brightness to the soup.
- We have made the soup without the scallion, and it doesn’t impact the taste significantly. I wouldn’t buy scallions just for this but it is a good way to use them if you have some extra on hand.
