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!
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.
Keywords: wine pairing for carrot soup, carrot ginger soup, wine with carrot ginger soup, vegan soup recipes