There’s a big misconception out there, and one that I admittedly used to hold, that healthy food is bland food. Now, to be honest, I’ve never figured out the nutritional information for any of my dishes, but considering most of these recipes contain little to no dairy, meat, or processed foods, I feel confident saying that the food I cook is pretty healthy food. Granted, I have never been conservative with salt (or my political views), but if food is supposed to taste good then salt must be used liberally. The beauty of cooking vegetarian/vegan/pescatarian is using simple ingredients and getting the most flavor out of those natural ingredients. This soup featured homemade vegetable stock, carrots, and ginger, and those trio of flavors creates a beautiful depth to this soup.
I added 2 whole tbsp of ginger, but I really enjoy the heat and flavor ginger brings, adjust for personal tastes. I’ve made this soup several times and have enjoyed it every time, the sweetness of the carrots matches the richness of the stock/coconut milk, all of which is complemented beautifully by the ginger that, quite frankly, makes the soup much more interesting.
Vegan Carrot & Ginger Soup: 6-8 servings
- 1 1/2 lb carrots, peeled & quartered
- 2 small onions or 1 large, large dice
- 4 cloves garlic, sliced
- 1-2 tbsp ginger, sliced
- 1/2 tbsp rosemary chopped plus 2 sprigs for roasting
- 3 cups coconut milk
- 1 quart vegetable stock
- 2 tbsp maple syrup
- olive oil
- salt and pepper to taste
Preheat oven to 375. Toss carrots with oil, salt, and pepper. Roast for 30-45 minutes, tossing occasionally, until caramelized. In a soup pot, heat 1 tbsp oil on medium heat, saute onions until soft. Add garlic, ginger, rosemary, cook for 1-2 minutes longer. Add coconut milk and bring to a boil. Add vegetable stock and roasted carrots, cook 5 minutes. Puree, strain if desired, add maple syrup, salt, and pepper to taste, garnish with carrot chips, drops of syrup, and parsley.