I once went to a restaurant with friends where the only vegan option was a carrot ginger soup. It was so delicious (a far cry from many other restaurants’ only vegan options) that I had to create my own.
The grub:
2 tbsp olive oil or coconut oil
1 large onion, chopped
3 cloves garlic, chopped
5 large carrots, chopped
1 medium russet potato, peeled and chopped
1 orange or yellow bell pepper
1 tbsp grated fresh ginger
1/2 tsp ground black pepper
3/4 tsp curry powder
5 cups vegetable stock
1 (14oz) can coconut milk
1/4 cup fresh mint, chopped (optional)
1/4 cup green onion, chopped (optional)
The how-to:
In a large saucepan over medium heat, cook onion in oil for three to five minutes, until turning translucent. Add garlic and cook for one minute.
Add carrots, potato, bell pepper, ginger, black pepper, curry powder and vegetable stock. Bring to a boil, then reduce heat and simmer for 20 minutes, or until carrots are very soft.
Add coconut milk and let heat through for a minute or two. Purée soup until smooth using a handheld immersion blender, or in batches in a food processor.
Top with 1 tbsp fresh mint and 1 tbsp green onion directly before serving (optional).
Serves four.
Karina Inkster is a qathet region health and fitness coach, author of five books, and host of the No-B.S. Vegan podcast. For more information, go to karinainkster.com.
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