Golden Vegan Carrot Ginger Soup

Working with Fresh Turmeric: A Golden Touch

Incorporating fresh turmeric into your cooking is surprisingly simple and highly rewarding. Treat it much like you would fresh ginger, with one crucial distinction: fresh turmeric will enthusiastically stain anything it touches a vibrant yellow or orange, including your hands and cutting surfaces. For this reason, many cooks, myself included, often opt to wear gloves when handling fresh turmeric.

1. Spoon Peel: Just like ginger, using a spoon is the most effective and least wasteful method to peel the delicate skin from the turmeric root, navigating its irregular contours with ease.
2. Slice into Strips: After peeling, carefully slice the turmeric into thin, even strips.
3. Julienne Fine: Stack these slices and cut them into fine julienne strips, ensuring maximum surface area for flavor release.
4. Mince for Flavor: Finally, cut across the julienne strips in the opposite direction to achieve a fine mince. This ensures the turmeric’s potent flavors and beneficial compounds are evenly distributed throughout your dish.

Step 1: Build the Aromatic Base. Place a large pot or Dutch oven over medium heat on your stovetop. Add the chopped onions to the dry pot (no oil needed for this healthy approach). To prevent sticking and gently sauté, add 1-2 Tablespoons of vegetable broth or water, stirring frequently. Continue cooking for approximately 5 minutes, or until the onions become soft and translucent. This method creates a flavorful base without added oils.

Step 2: Introduce the Ginger. The next layer of flavor comes from the vibrant minced ginger. Add it to the sautéed onions. Cook, stirring occasionally with a wooden spoon, for about 2 minutes. You’ll notice the air filling with the distinct, aromatic fragrance of fresh ginger, signaling it’s perfectly cooked.

Step 3: Infuse with Turmeric and Pepper. Now, it’s time for the vibrant minced turmeric. Add it to the pot along with a few generous grinds of fresh black pepper. The black pepper is crucial here, as it significantly enhances the absorption of turmeric’s beneficial compounds. Stir constantly for about two minutes. If the bottom of the pan seems to be drying out, add another Tablespoon or two of vegetable broth to prevent sticking. You’ll observe the contents of the pot transform into a beautiful golden-yellow color from the turmeric.

Step 4: Add the Aromatic Garlic. Carefully add the minced garlic to the pot. This step is quick but vital. Cook, stirring continuously for just 30 seconds. Garlic cooks rapidly and can burn easily, which would impart a bitter taste. The goal is for the garlic to become fragrant and slightly softened, but not browned or burnt.

Step 5: Simmer the Vegetables. Pour in the vegetable broth, ensuring it largely covers the aromatics and the bottom of the pot. Then, add your diced carrots, parsnips, and cauliflower. Bring the liquid to a rolling boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer, cover the pot, and let the vegetables cook for about 15 minutes. This gentle cooking process allows the vegetables to soften and their flavors to meld beautifully.

Step 6: Check for Tenderness. After 15 minutes, check the vegetables for tenderness. They should be easily pierced with a fork. If they still feel a bit firm, continue simmering for another 5 minutes, or until they reach your desired level of softness. Ensuring the vegetables are thoroughly tender is key to achieving a silky-smooth soup when pureed.

Step 7: Achieve Velvety Smoothness. Once the vegetables are tender, it’s time to transform them into a luscious puree. Use an immersion blender directly in the pot, blending until the soup is completely creamy and smooth, with no lumps remaining. For an exceptionally silky texture, or if you don’t have an immersion blender, carefully transfer the soup in batches to a high-speed blender. Be cautious when blending hot liquids in a regular blender; fill it only halfway, secure the lid, and vent slowly to release steam.

Step 8: Garnish and Serve. Ladle the hot, creamy soup into bowls. For a beautiful presentation and an extra layer of flavor and richness, garnish with a dollop of vegan sour cream and a sprinkle of fresh herbs, such as parsley or cilantro, if desired. These additions not only enhance the visual appeal but also add a wonderful freshness to each spoonful.

Debra’s Pro Tips for the Best Carrot Ginger Soup

• Zero-Waste Cooking with Carrot Tops: Don’t discard those beautiful carrot tops! They are edible and make a fantastic, vibrant carrot top pesto. A swirl of this homemade pesto on your soup, alongside some crusty bread, transforms this simple starter into a perfect, hearty main course on a cold day, highlighting a delicious zero-waste approach to cooking.
• Enhance Creaminess: While this vegan soup is naturally creamy from pureed vegetables, a generous dollop of vegan sour cream stirred in or used as a garnish takes its luxurious texture and tangy flavor to the next level, adding a delightful richness without any dairy.
• A Pop of Color and Freshness: Fresh herbs are not just for flavor; they add visual appeal. A sprinkle of freshly chopped parsley, cilantro, or chives provides a beautiful contrast to the bright orange soup and infuses a fresh, aromatic finish that brightens every bite.
• For Extra Indulgence, Add Coconut Milk: If you desire an even richer, more decadent soup, consider adding 1 cup of full-fat coconut milk. Incorporate it while the soup is simmering with the vegetables, allowing it to heat through and be fully pureed with the rest of the ingredients for a wonderfully smooth and creamy result.
• Adjusting Consistency: If your soup is too thick after pureeing, you can thin it out to your desired consistency by adding a little extra vegetable broth, a tablespoon at a time, while reheating or just before serving.
• Taste and Adjust Seasoning: Always taste your soup before serving. Seasoning is personal, so feel free to add more salt, pepper, or a pinch of cayenne for extra warmth, ensuring the flavors are perfectly balanced to your liking.
• Freshness is Key: While substitutions are possible, using fresh ginger and turmeric truly makes a difference in the depth and vibrancy of this soup’s flavor. Opt for fresh whenever possible for the most authentic and beneficial experience.

This vegan carrot ginger soup recipe features just 8 simple ingredients and is incredibly easy to prepare. This dairy-free carrot soup is not only delicious but also a fantastic way to combat inflammation and boost immunity.

Equipment

• Immersion blender
• Grapefruit spoon
• Wood cutting board
• Chef’s knife
• Dutch oven

Ingredients

• 1 large yellow onion, diced
• 2 Tablespoons fresh ginger, minced
• 2″ piece fresh turmeric, minced (approx 1 Tablespoon)
• ½ teaspoon coarse sea salt (optional, adjust to taste)
• ½ teaspoon freshly ground black pepper
• 3 cloves garlic, minced
• 3 lbs carrots, peeled and roughly chopped
• 2 parsnips, peeled and roughly chopped
• ½ cauliflower, roughly chopped (no need for neat florets, as it will be pureed)
• 8 cups vegetable stock

Instructions

1. Prepare Vegetables: Dice the yellow onion. Mince the fresh ginger, turmeric, and garlic finely. Peel and roughly chop the carrots and parsnips. Roughly chop the cauliflower; precise florets are not necessary since the soup will be pureed.
2. Sauté Onions: Heat a large stockpot or Dutch oven over medium heat. Add the diced onions to the dry pot. Cook, stirring frequently, adding 1 Tablespoon of water or vegetable stock at a time as needed, to prevent the onions from sticking or burning. Continue sautéing for about 5 minutes until the onions become translucent and softened.
3. Add Ginger & Turmeric: Add the minced ginger to the pot and cook, stirring, for 2 more minutes until fragrant. Then, add the minced turmeric and the freshly ground black pepper. Continue cooking and stirring constantly for 2 minutes to toast the spices. Add another 1-2 Tablespoons of veggie broth if the pan becomes dry to keep the ingredients from sticking.
4. Infuse with Garlic: Add the minced garlic to the pot. Cook, stirring constantly, for just 30 seconds until the garlic becomes fragrant. Be careful not to burn the garlic, as it can quickly turn bitter.
5. Simmer Vegetables: Pour in the 8 cups of vegetable stock. Add the roughly chopped carrots, parsnips, and cauliflower. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer, cover the pot, and cook, uncovered, for 15-20 minutes, or until all the vegetables are tender when pierced with a fork. The cooking time may vary slightly depending on the size of your vegetable pieces.
6. Puree to Creaminess: Remove the pot from the heat. Use an immersion blender to puree the soup directly in the pot until it is smooth and creamy. For an even silkier consistency, you can carefully transfer the soup in batches to a high-speed blender and blend until completely smooth. Remember to vent the lid if using a conventional blender for hot liquids.
7. Season to Perfection: Taste the soup and adjust the seasoning as desired. Add more coarse sea salt or freshly ground pepper if needed to enhance the flavors.
8. Garnish and Serve: Ladle the hot, creamy vegan carrot ginger soup into bowls. Garnish with a swirl of vegan sour cream, a dollop of cashew cream, a drizzle of maple syrup for a touch of sweetness, or a sprinkle of fresh chopped herbs like parsley or cilantro for color and freshness. Serve immediately and enjoy!

Notes

Turmeric Substitution: If fresh turmeric is not available, you can substitute it with 2 teaspoons of dried ground turmeric powder. Add it at the same time as the ginger and black pepper.

Optional Garnishes: Enhance your soup with a variety of garnishes such as vegan sour cream, fresh herbs (cilantro, parsley, chives, sage), or a delicate swirl of maple syrup for a hint of sweetness.

Instant Pot Directions: For a quicker cooking method, prepare all ingredients as directed above. Use the “Sauté” function on your Instant Pot to sauté the onions, ginger, turmeric, and garlic as per steps 2-4. Press “Cancel.” Add the vegetable broth and the remaining chopped vegetables. Secure the lid and set the Instant Pot to “Manual” or “Pressure Cook” on high pressure for 10 minutes. Allow the pressure to release naturally (NPR). Once the pressure is fully released, open the lid and proceed with pureeing, garnishing, and serving the soup hot as directed in steps 6-8.

Nutrition

Note

The nutrition calculations provided here are estimates based on online tools. To ensure the most accurate nutritional information for this or any recipe, it is recommended to calculate it using the specific ingredients and brands you use. You are ultimately responsible for verifying the accuracy, completeness, and utility of any nutritional information presented.