It’s Decembers and the days are short and the weather is cold. At this time of year I turn to warm comforting recipes that are quick to make but tasty. Hot soup is one of those recipes that is often on my table. It’s warm, filling and nutritious and most people love the smooth creamy texture.
The easiest soup recipe I make is zesty ginger spice carrot soup. The soup is a perfect blend of creamy carrot puree, spicy ginger and aromatic garlic. It’s great with bread or crackers and perfect with vegan sour cream.
The zesty ginger spice carrot soup recipe is an easy and adaptable way to use leftover carrots and stock. The puree can be made with vegetable or mushroom stock. I prefer mushroom as it adds an earthy flavour to the soup base. There are a number of commercially prepared stocks on the market or if you have extra time try making your own. Vegetable stock is just a mixture of carrots, celery, peppers and water boiled until the taste of the vegetables permeates the liquid.
I used fresh ginger in the soup but you can also use powdered ginger. Add 1 tbsp and then taste the mixture. If it’s not strong enough for you add a little more ginger until the flavour of the soup is enhanced to your liking. Don’t add too much at once though as ginger is strong.
If your short on time you can purchase minced garlic in jars but fresh garlic is even better. Just smash the garlic cloves and add to the soup base. In a pinch you can even use garlic salt but you’ll have to adjust the salt content. Too much garlic salt will make the mixture unpalatable.
I like to pair the soup with buns or bread. My favourite pairing is with rosemary Parmesan bread machine bread.
Zesty Ginger Spice Carrot Soup
6 cups chopped carrots
1 tbsp olive oil
1 chopped onion
1 1/2 tbsp minced garlic
2 tbsp grated ginger
6 cups mushroom stock
1 cup coconut milk
Chop carrots into pieces and add to a large pot.
In a frying pan saute onions, garlic and ginger until the onions begin to turn translucent.
Add onions to carrots. Add mushroom stock to mixture and turn stove on to medium heat. Allow to boil until carrot pieces are tender.
Turn mixture into a blender and attach lid. Put a tea towel over the top of the blender before you blend ingredients. Puree ingredients until smooth. You might have to do this twice to blend all the ingredients.
Return all but 1 cup of pureed soup to the pan. Add coconut milk to the remaining soup and puree in blender until smooth.
Whisk coconut/carrot mixture into the pot of carrot soup. Blend until incorporated. Serve hot with your favourite bread.