This fat-free vegan-friendly recipe will make any soup lover’s tummy smile. I combined a couple recipes to create this bad boy: a carrot-coriander soup that called for milk to make it creamy, and a butternut squash soup with ginger that is next to make on the recipe list!
- 2 tablespoons olive oil
- 1 medium cooking onion, chopped
- 2 stalks celery, chopped
- 2 medium potatoes, cubed
- 1 piece (2 inches) fresh ginger, peeled and minced
- 4 cups of carrots, peeled and chopped
- 1 (32 fluid ounce) container of vegetable stock
- salt and freshly ground pepper to taste
- In a large pot, drizzle olive oil over onion, celery, potatoes, and ginger. Cook for 5 minutes or until onion is lightly browned.
- Put in the carrots and pour stock to cover the vegetables. If not enough, use some water to cover.
- Cover the pot and raise the heat to medium to bring to a simmer.
- Reduce to low and gently simmer until vegetables are soft when pieced with a fork (20-25 minutes)
- Remove from heat and let cool.
- Working in batches, ladle soup into a food processor or blender. Process to make a smooth purée.
- Return the purée to the large pot and add 1 cup of vegetable stock or water to thin (add more if too thick), salt and pepper to taste.
- I would suggest you use bulk carrots. My mom had the pre-peeled and chopped ones left over from family dinner, so they were quick and easy to use. But you’ll get a heartier soup and flavour with unprocessed carrots.
- Either have a suuuper powerful blender or make sure to chop that ginger really fine. I didn’t chop mine very fine (as you can see in the photos) and then my Magic Bullet isn’t the bestest for this kind of work. So there are several “ginger surprises” in my semi-chunky soup. I kind of like the chunkyness with bits of carrot, onion, celery, and potatoe… but the ginger is a bit too flavourful for that.