Recipe for vegan carrot-ginger soup
The deer that live along the ridge line at the edge of our land graze in our compost pile from time to time. Whenever they do, they're likely to find a bunch of carrots. I buy many pounds of carrots, but the truth is that I'm not crazy about carrots when they're cooked. Raw, yes, I love them, but the texture of cooked carrots doesn't thrill me, and as often as not, the carrots, and my good intentions to cook them, end up in the compost. Carrot soup -- pureéd to silky smoothness, flavored with warm spices -- well, that's another story. This vegan and gluten-free soup is low in fat, high in Vitamin C, and off-the-charts delicious, and you can freeze it if you're participating in a Soup Swap.
Vegan carrot-ginger soup
1 Tbsp olive oil
1 small onion, roughly chopped
1 lb carrots, ends trimmed, washed and roughly chopped
1 Tbsp grated fresh ginger root
1 large clove garlic, thinly sliced
2 tsp vaudovan (or sweet curry powder)
1/2 tsp ground coriander
1/4 cup long-grain white, brown or basmati rice
1/2 cup orange juice
1 Tbsp agave nectar, or more to taste
Kosher salt and fresh black pepper, to taste
Pepitas or chopped flat-leaf parsley, for garnish
In a small Dutch oven or heavy stock pot, heat the oil over medium heat. Add the onion and carrots, and cook, stirring occasionally, for 3-4 minutes, until the onions are translucent. Add the ginger and garlic, and stir for 30 seconds; then, add the vaudovan (or curry powder) and coriander, and stir for 30 seconds more. Add the rice, orange juice, and 3 cups of water. Bring to the boil, then reduce heat to simmer and cook, uncovered, for 25 minutes or under carrots are tender when pierced with a knife and the rice is cooked. Pureé with an immersion blender (or in a stand blender, carefully) until smooth. If the soup is thicker than you like, add a bit of orange juice. Stir in the agave nectar; if your carrots are garden-fresh and very sweet, you might not need a full tablespoon. Season to taste with salt and pepper. Garnish with pepitas, or parsley, and serve hot.