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January 4, 2011

Recipe for vegan carrot-ginger soup

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

Serves 4.


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.

Print recipe only.


Posted by: Cucee Sprouts | January 4, 2011 at 07:03 PM

What a pretty soup. Actually, all of your soups look beautiful!!! I make a lot of gluten-free soups. Your recipe sounds fantastic. Check out my blog for some more ideas. Here is the recipe of a soup that I think you would enjoy: it is from a Beautiful Bowl of Soup book that I own

Posted by: Amy | January 4, 2011 at 07:43 PM

This is a lovely soup and sounds delicious!

Posted by: Kalynskitchen | January 4, 2011 at 08:42 PM

I know what you mean; I'm not crazy about carrots either. But in a soup with this combination of spices they do sound really good!

Posted by: Lydia | January 4, 2011 at 09:28 PM

Cucee Sprouts, thanks for sharing your recipe. It does look delicious.

Amy, the color is seductive, isn't it?

Kalyn, there are a few foods that hit me the same way: strawberries (love the fruit, don't love anything made with it); bananas; peanut butter. But really, this soup got me over the carrot thing.

Posted by: siri | January 5, 2011 at 06:34 AM

A soup blog! Just the thing for January! I adore the combination of carrot and ginger, this sounds so soothing and healthy.

Posted by: Jeanette | January 5, 2011 at 07:31 AM

What a beautiful soup. Carrots, orange, curry all go together so nicely, and I like the pumpkin seeds on top for some crunch.

Posted by: Peggy | January 5, 2011 at 09:38 AM

This soup is gorgeous! I love the vibrant orange color and I bet the taste is something beautiful, as well!

Posted by: Lydia | January 5, 2011 at 10:25 AM

Siri, I've been writing about soup here on Soup Chick for almost a year. I can hardly believe it!

Jeanette, the pepitas are one of those garnishes that really adds to the quality of the soup. The little bit of crunch is delicious.

Peggy, the color is seductive (and it's really that bright), just what's called for in the bleakness of winter here in the Northeast.

Posted by: Alta | January 5, 2011 at 01:01 PM

Carrots and ginger play so well together, don't they? This sounds delicious.

Posted by: Mark | January 5, 2011 at 01:36 PM

I'm liking the flavors. The ginger must add a great taste. Thanks.

Posted by: Laura | January 5, 2011 at 10:03 PM

super cool recipe! I can't wait to try this.

Posted by: Judy | January 8, 2011 at 12:30 PM

Lydia, have you tried roasting carrots? They're delicious - I add parsnips, too, and mix in some chopped dill or parsley when I take them out of the oven.

I am making this soup today - it's snowing here, and I long for color and warm smells.

Posted by: Lydia | January 9, 2011 at 07:27 AM

Alta, they do indeed. And it just tastes healthy, too.

Mark, Laura: I hope you try it (and love it!).

Judy, I have tried roasting, and it does bring out the sweetness. But, honestly, I'm just not a cooked carrot lover. One thing I do like it making soup out of leftover roasted vegetables -- and that's a recipe for another day!

Posted by: Heather (@Gluten-Free Cat) | January 11, 2011 at 03:32 PM

Oh my, I want to dive right into that bowl. There have been many pots of soup since January 1st with the cold weather and a new year's cleanse. So I'm thrilled to have just found your blog!

Posted by: Ted Chaloner | February 9, 2012 at 01:31 PM

Just had this for lunch. Had been frozen. It's delicious and didn't suffer from the thawing. Healthy and Yummy.

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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