Carrot – Ginger Soup

This is an excellent early spring vegan soup, full of flavor but yet also light.  It has been adapted from the 2004 S.O.U.P.S. (Seattle’s Own Undeniably Perfect Soups; ISBN 978-1570614262) cookbook by chef Michael Congdon of Seattle's Hopvine Pub.  While the original recipe includes orange juice concentrate and green onions, we have found these to be absolutely in the ‘optional’ category and may actually prefer it without these ingredients.  Try it either way!

2 tablespoons canola oil
1 onion, thinly sliced
2” piece of fresh ginger, peeled and minced
¼ teaspoon cayenne
2 teaspoon salt
1 ½ pounds carrots, peeled and grated
6 cups vegetable stock
¼ cup orange juice concentrate (optional)
1 teaspoon sesame oil
2 green onions, chopped (optional)
salt and freshly ground white pepper to taste

Saute onion in oil over medium-heat until softened, about 5 minutes. Add in ginger paste, cayenne and salt. Stir well and cook for another 5 minutes. Add in the shredded carrots, another teaspoon salt, and stock. Bring to a boil, cover, and let simmer for 20 minutes until the carrots are fully cooked and soft.

Remove from heat and puree smooth. Return the soup to your pot, add in orange juice concentrate (if using) and adjust seasonings with salt and pepper. Heat through and garnish with sesame oil and chopped green onion.

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