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.
Oh, and do you like my retro old-school photo? I took a kind of crappy photo and made it look pretty cool with the help of this lo-fi photo app. Thanks to Poppytalk for clueing me in!
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 milkIn 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.
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An oldie but a goodie. This soup sounds absolutely delicious. I love the hit of ginger as well as the hint of creaminess!
This looks simple and wonderful. What I don’t understand is how ANYONE can not like soup!! What’s up with that???
To the soup manor, some are soup born. Others are soup-averse.
Regardless, this looks yummy and is going into the dinner file for next week (this week’s dinner file is full).
Is there any way to do this sans immersion blender?!
perfect pre-spring soup! It’s totally raining here today, and I would love a cup of soup.
it sounds wonderful, i do love the combination of carrot and ginger. my hubby doesn’t like soup either…he says that after he eats it, he has to look for somethng to eat.
I am quickly becoming an ardent soup-lover; simple soups like this only make my conviction stronger. I like my soups quite spicy… would you suggest adding a lot of cilantro or something like that ? I’m not sure what would go well with the italian herb flavor. Red pepper flakes perhaps ?
I have to be honest … the lo-fi app was the thing that really caught my eye ( how cool – thanks for sharing!) over the carrot soup. Generally I am not really a fan of carrot soup… but I bet the addition of the orange juice and zest might make all the difference. I might just have to give it a try.
Once upon a time I too disliked soups, just like Cornelius. I think it was because I was raised in a household where there was always some kind of soup bubbling away and I just got sick of it. I love ginger-carrot combinations and I’ve had carrot ginger soup in the past so I know this soup will be very good, especially with the zing of orange zest and the butter, mmm. The retro style photo is super cool too!
I think that heaven is a bowl of soup and a slice of toasted baguette, so I’m all over this (lo-fi) post. Any chance you can “convert” Cornelius? My boyfriend is an avowed soup-hater, but I keep making the stuff and he’s starting to warm up to it…fingers crossed!
This looks wonderful! I used to make something similar and haven’t had it in years.
This weekend, baby me and this recipe have a date!
We also enjoy a good carrot ginger or curried carrot soup now and then, though as the weather warms I can’t foresee many soup days in our future. At least for a while. I can’t remember if my recipe has orange zest in it, but if not, I’m definitely adding it next time. Crusty bread? A must!
Cheers,
*Heather*
Why are carrot & ginger so perfect for each other?? This sounds great: I probably need some right… now.
This sounds perfect for a post-exam-too-many-bad-chocolate-muffins detox.
This a fabulous! It feels like we’ve gone from Summer straight into Winter (no one can find Autumn!) over here. And soups are one of the FEW things I look forward to when the temperature starts to drop. I love this soup and its going straight onto my soup-to-make list. Thanks for posting it!
I heart soup. Especially this kind 🙂 Like the healthy elements…will try when my (also soup hating) husband is vacant from the house! Love the picture!
I make soup all the time, and carrot ginger is a staple in my kitchen too. Sometimes I finish it with a little coconut milk, and a swirl of maple syrup. Yummers!
I must confess that I do not understand how people can’t love soup! It’s one of my absolute favorite things. I especially love it when they’re super simple to make, like this one.
Thanks Joanne, it’s a great combo!
Rivki, that was one of my first thoughts when we met. It seems totally crazy not to like soup.
Ha, Kali, very well put.
Liz, you could use a blender, but I think if you don’t have one of those either, you’re not going to get a very good texture. Mashing will only do so much.
How hopefully put, Sarah: pre-spring! I love it.
Cindy, my husband doesn’t mind chunky soups, but he just hates purees. It’s insanity!
Janani, yes, add as much spice as you like. Red pepper flakes or even a spicy garam masala would do nicely here. I wanted to keep this simple to showcase the flavours, but you could add what you like.
Thanks Hag. I’d give it a try. I really like it and it’s so easy to make.
Bijoux, I came from the same household, but I loved it instead of turning the other way.
Maddie, I’d love to convert him – and he does like chunky soups which is good – but in over 8 years together I don’t think there’s much hope!
Yes, I hope you enjoy it RMW!
Heather, crusty bread is always a must for a soup like this!
Meister, it’s such a great combo – especially when you add in some orange too!
Chihiro, that sounds perfect!
Well, I hope you enjoy this one as you transition into soup weather, Shirleen!
Ha, glad to know I’m not alone with the soup-hating husbands – seems like there are a few out there!
Renee, coconut milk sounds like a perfect addition. And I know maple syrup would be just as delicious. Yum.
Thanks Kimberley, you’re obviously a very sensible person 🙂