I love a good carrot ginger soup but I haven’t had a bowl in ages. Funny thing is that I used to make this soup all the time. Then along came my soup-hating husband who certainly didn’t enjoy a carrot-ginger soup the way I did. Sadly, we parted ways…with the soup, duh.
That all changed tonight when it came time for dinner and my husband wasn’t around. I looked at the big bag of carrots in the fridge and that gnarled knob of ginger and made amends. And seriously, I’m not sure what took me so long.
It’s a quick soup to make. There’s not much in the way of chopping, no knife skills needed as everything gets a pureed thanks to the good ‘ol immersion blender. I knew that a buttery-ness be nice here, so I used vegan butter rather than olive oil – but feel free to use dairy. In the past, I would often finish this soup with a dollop of sour cream, but I wanted to make this healthier, so almond milk made for an ideal creamy substitute.
This soup was just what I needed – it was full of flavour with a nice subtle bite from the ginger and a natural sweetness from the carrots. The orange juice & zest provided a nice kick and helps to boost up the vitamin count which is more than ideal this flu-season.
creamy vegan carrot ginger soup
1 T soy butter (like Smart Balance soy-free spread)
1 small onion, diced
1″ chunk of ginger, peeled & diced
4 carrots, chopped
1 vegetable vegan stock cube
1/2 t herbs du provence
1/4 t black pepper
1 orange, zested & juiced
1/3 c almond milk
In a medium sized pot, heat margarine until melted and add in the onion and ginger. When it starts to smell good (but before it turns brown), add in the carrots and let them sweat a bit. Cover with enough water so that the carrots are just covered, add in the stock cube, and sprinkle in the herbs and a good grind of black pepper. Put the lid on and let simmer until the carrots are soft.
Add in the orange zest and puree with an immersion blender. Pour in the orange juice and give it a good stir. Mix in the almond milk and let it heat for a minute or two and serve.
Makes about 2 large servings.