Whenever I’m feeling a bit under the weather, I like to consume a lot of ginger: ginger tea, ginger soup and even ginger juice. I just love ginger. It has such a tangy flavour and it gives any recipe a nice kick.
Not only that, but it is also very healthy. If your throat hurts, ginger will relieve some of the pain. If you’re feeling a bit nauseous or if you have indigestion, ginger can also help (although I noticed that its effect on indigestion varies from person to person).
Add to that some carrots and sweet potatoes and you got yourself a vitamin powerhouse. It’ll taste good, it’ll feel good and you’ll have more energy after eating it. Your body will thank you!
Needless to say, this recipe is nourishing and easy to make.
In a nutshell, you have to saute the onion, garlic and ginger, boil the veggies until tender, add some spices and then puree everything. It’s that easy!
Vegan Carrot & Ginger Cream Soup
Equipment
- A blender (preferably an immersion blender)
Ingredients
- 2 carrots (medium)
- 2 sweet potatoes (small-medium)
- 2 yellow onions
- 1 bell pepper
- 3 garlic cloves (or more, if desired)
- 2.5 cm fresh ginger root
- 3 tsp vegetable stock powder (or 3 cups vegetable broth)
- 3 cups warm water (skip if using broth)
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 tbsp paprika powder
- 1 tsp curcuma powder
- lime (for serving)
- black sesame (for serving)
Instructions
Preparing the ingredients
- Peel and cut the carrot into thin slices (not very thin, you're gonna puree the soup in the end anyway)
- Peel and cut the sweet potato in cubes
- Roughly chop the onions
- Cut the bell pepper in half, remove the seeds and then roughly chop it
- Peel the fresh ginger root (with a spoon if possible, otherwise use a knife) and then use a grater to mince it
- Peel and press the garlic (until minced) or cut it into small pieces
- If not using vegetable broth, mix the water and the vegetable stock (so as to create the broth)
Cooking
- Heat up the oil in a soup pot. When the oil is hot enough (don't let it burn), add the onions and saute them until they become translucent (4-5 minutes)
- Add the minced garlic and ginger and cook for another 1-2 minutes until they're nice and tender
- Add the carrot, sweet potato and bell pepper, paprika powder, curcuma powder and tomato paste. Mix them a bit so that the spices are evenly blend. If it feels like they're all burning add a bit of water to the mix. Put the lid on the pot and let the spices infuse for 1-2 minutes
- Add the 3 cups of vegetable broth and let it simmer on medium heat for about 10-15 min until the carrots and the potatoes are tender. You can check that by using a fork. If you can easily cut a piece of potato or carrot with a fork, then they're ok.
- Remove the soup from the stove and use the blender to blend all of it. If using an immersion blender, blend it in the pot (just have patience and blend all of it). If using a blender or a food processor wait for the soup to get a bit colder (so that you don't break the blender), place it in the blender/processor and then blend until smooth puree.
Notes
- Use more or less water according to how runny you want your soup to be. I achieved the consistency that I like by using exactly 3 cups.
- I always place the lid on the pot from the beginning when making soups, so as to avoid the moisture from getting out (thus removing the need for more water)
