Yesterday, I spoke very highly of the merits of making your own vegetable stock. And while I maintain that it’s a great thing to have on hand all the time, I’ll admit that I made this latest batch with a specific purpose in mind: carrot ginger soup. Here in Delaware, as in most of the country, we’ve had quite a cold snap lately. It’s been miserable; I hate the cold weather. But I knew this soup would help to warm me up!
Part of the beauty of this soup is how ridiculously easy it is to make. Because it’s getting pureed anyway, you don’t even have to spend a lot of time dicing vegetables. Nope, just chunk them and throw them in the pot! And as the soup simmers away on the stove, you can retreat to the couch and curl up under your nice warm blanket. Or, you know, doing something productive. Whatever.
On top of being super simple, this soup is rather sophisticated. I mean, I get it: you see pureed carrots and think “well, that’s just glorified baby food.” And to a point, you’re right. But the ginger adds a distinct, yet subtle, kick to the soup. Rather than being bland, it lends just a hint of spice. Ginger in carrot soup is a far cry from original though. The real secret in this recipe is the tamari. It provides just the right amount of saltiness, but also gives it this indescribable depth. You wouldn’t be able to say, “oh, there’s tamari in this!” upon tasting it, but without it the soup will taste like it’s missing something.
I served the soup with a side salad, but if you’re looking to make it a bit heartier, pot stickers would pair really well with this (I’m partial to the Feel Good Foods variety). So, whether you’re entertaining a vegan this holiday season, or are simply looking for a quick and healthy weeknight meal, this soup is ideal!
Carrot Ginger Soup
- 2 lbs carrots, peeled and chunked
- 1 large onion, chunked
- 3 cloves garlic, minced
- 2” piece of ginger, chunked
- 2 medium russet potatoes, peeled and chunked
- 6 cups vegetable stock
- Ground pepper to taste
- 1/8 cup tamari (or soy sauce)
- 1 tsp lemon juice
- Heat olive oil over medium heat in a heavy bottomed saucepan. Sauté onions for a few minutes until they start to become translucent. Add garlic and sauté until fragrant.
- Add carrots and ginger, and cook for a minute to caramelize some of the sugars of the carrots.
- Add the potatoes and stock, and stir so everything is combined. Bring to a boil over high heat, then reduce heat, cover, and simmer until veggies are tender, about 20-25 minutes.
- Using an immersion blender, puree the mixture until smooth (alternatively, use a blender or food processor; be sure to let the mixture cool a little bit first, though). Stir in tamari, lemon juice, and ground pepper, and cook for a few more minutes.
- Serve hot, with sriracha hot sauce.
This post is part of A Vegan Holiday, a collaboration among vegan and veg-friendly bloggers. Follow along on social media with #AVeganHoliday. Want to learn more or become a contributor? Find out more here or here.