• Share to Facebook
    • Twitter
    • Email
    • Print

April 6, 2012

Carrot Ginger Soup

Easy to make, inexpensive, and delicious

Compassionate Cooks, LLC

  • The HSUS

Serves 4

6-7 carrots, peeled and chopped
2 medium yellow potatoes, peeled and chopped (Yukon Gold would be perfect)
1 large or 2 medium onions, chopped
2 teaspoons garlic, finely chopped
2 1/2 teaspoons fresh ginger, finely chopped
4 cups (1 liter) vegetable stock or water (or 2 cups (500 ml) stock and 2 cups (500 ml) water)
1/2 teaspoon salt 
1/2 teaspoon white pepper
water for sautéing the onions and garlic (makes it fat-free)

Heat a couple tablespoons of water in a large saucepan over medium-high heat. (You can use a tablespoon of oil instead, but sautéing the veggies in water keeps it a fat-free soup.)

Add the onions and garlic and sauté until the onions are translucent, about 5-7 minutes. Add small amounts of stock or water if the pan gets too dry.

Add the carrots, potatoes, ginger, pepper, salt and enough stock and/or water to cover the vegetables.

Reduce heat to medium and cook until the carrots and potatoes are soft and easily pieced with a fork.

Transfer to a food processor, and puree the soup until creamy. Return the pureed soup to a pot to heat up. Add salt as needed.

Serving suggestions and variations

  • Whenever you substitute dried herbs in a recipe that calls for fresh, the conversion is simple. Reduce tablespoons to teaspoons; e.g., two tablespoons of fresh oregano equals two teaspoons dried.  Ginger, however, is an exception to this interchangeable rule. If a recipe calls for fresh ginger, you cannot substitute it with ground. So, stick with fresh ginger for this recipe.
  • Non-dairy sour cream: Wildwood or Tofutti brand sour creams are both delicious. You can find them at Whole Foods or other large health food stores. (Or ask your grocer to carry them.) If you want to make your own, simply add one 12-ounce (340g) box of silken tofu to a blender or food processor along with 2 tablespoons of fresh lemon juice.
  • Serve hot, garnished with a sprig of parsley.
  • Always err on the side of caution. Add just a pinch of salt at first, and add more as needed.

Recipe courtesy of Compassionate Cooks, LLC.

Read more from the Guide to Meat-Free Meals