This bowl of orange gloriousness was a happy accident. You know the situation, the fridge is almost empty but you need something for dinner and you don’t have the time/energy to zip to the grocery store and you’re certainly not giving in and ordering pizza. This Carrot Soup is the result. It’s a bowl of happiness, it even looks happy don’t you think?
I had a bag of carrots, an onion, celery, garlic, ginger, vegetable stock cubes and various spices available – voila. The thriftiness in me loves the alchemy of transforming everyday ordinary ingredients into a velvety, delicious, nourishing soup. I have to say that the spices helped tremendously, I generally keep a stash of ground harissa, Herbes de Provence and cumin for moments such as these.
If you don’t happen to have fresh ginger, don’t worry, it’s a lovely addition but the soup will be delicious without. I sauteed the garlic and ginger together after caramelizing the onions, just keep an eye on this and don’t let anything burn! Of course like most soups this sits happily in the fridge for a few days and also freezes well for other needy occasions:)Print
A warming, comforting Winter Soup.
2 tablespoons olive oil
1 tablespoon vegan butter (I used Earth’s Balance)
1 large onion, peeled and diced
1/4 teaspoon kosher salt
3 cloves garlic, peeled and sliced
1 tablespoon fresh ginger, peeled and minced
3 sticks celery, roughly chopped
1, lb carrots, peeled and roughly chopped
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1/2 teaspoon ground Harissa spice
4 – 5 cups vegetable stock
Toppings – all optional:
pumpkin, sunflower, chia and hemp seeds
Swirl of vegan sour cream
In a large saucepan heat the olive oil and butter until hot, add the onion, sprinkle over the salt and cook on medium to low heat until golden, be patient, this could take some time – about 20 minutes. Stir every so often and keep an eye on it so the onions don’t burn.
Add the ginger and garlic and cook on medium heat until fragrant – 1-2 minutes.
Add the celery, carrots, black pepper, cumin and harissa. Stir well and inhale the scent!
Add the vegetable stock, stir, bring to the boil, turn down to a simmer and partially cover the pot. Allow to simmer until the vegetables are tender – about 20 minutes.
Remove from heat, puree either with a stick blender or an upright. If the soup is thick add a little more stock. Taste and add more salt and pepper if desired.
Serve with toppings.
Looking for more Winter Warming Soups?