Carrot Ginger Soup
There is nothing especially vegan about this carrot ginger soup recipe except that I use soy cream to make it smooth. The thing special about this soup is that it is naturally sweet and good tasting! There are actually many different varieties of carrots that we don't usually see in the grocery store although we associate the orange color with "carrot". A funny little factoid - what is known as the western carrot became popular in the Netherlands in the 17th century in part because its orange colour made it an emblem of the House of Orange and the struggle for Dutch independence. The orange colour results from abundant carotenes in these plants.
Duration: 30 Minutes
Utensil: heavy saucepan, hand blender
Cooking surface: stove top
If you have some carrots left over from other dishes but there isn't enough to really make the soup add a couple of peeled and diced potatoes to the cooking. This makes it less sweet so if you want to add a little sweetness put in 2 teas of sugar.
1 pound carrots, peeled and sliced
1 small onion, chopped
1 Tab olive oil
1 teas ground cumin
1/4 teas cinnamon
1 small piece fresh ginger, peeled and grated
4 cups veggie broth
Salt and pepper
1/2 cup soy cream, plus some to decorate.
Parsley as garnish
Sauté the onion in the oil until clear. Add the carrots and cook lightly. Add broth and spices and cook for 20-25 minutes until the carrots are soft. Using a hand blender, puree the soup until smooth. Add the soy cream and mix well. Serve immediately.
This is a soup that my husband really liked. He is not always convinced by my pure vegan recipes but the sweet smoothness and the sharp spices of this soup really got him going!