Friday, February 1, 2013

Lara's Vegan Carrot Ginger Soup!

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Adapted from my mom's recipe I grew up with, this is somewhat of a staple in our household especially when we are nursing the many flu's and colds around this time of year.  Or for something just simple and easy to make!  This version is definitely a base for whatever other flavors you might incorporate, I just happen to love this one.  I have made it more "middle eastern" by adding spices like cumin, cardamom, and nutmeg.  Or I've changed the herb profile from thyme to rosemary. It's really your choice!  My friend Janet did a wonderful variation using chili peppers, lemongrass, and lime leaves - WOW! You can also make this "un-vegan" by using chicken stock and/or adding cream at the end and a nob of butter.

I decided to also post this recipe in photos, since it's so easy so please enjoy!

You'll need:

- 2lbs carrots (I just used those organic 1lb bags to make it easy, but feel free to peel & cut fresh ones!)
- ginger
- garlic
- 1 small onion or 1/2 large onion
- veggie stock (I usually buy 2 of those large 32oz. cartons)
- one large orange
- fresh thyme
- olive oil
- salt
- pepper
- blender or food processor



Janet said...

I thought it was orange juice but it's actually orange zests. I'll have to make the soup again, properly! :D

Lara Schneider said...

It's actually both! :)

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