This bright and sunny carrot ginger soup is spectacularly easy to make, and has such a delicious and nuanced depth of flavor, especially with the toasted sesame seed oil and scallions as the finishing touches. It’s naturally plant-based, and highlights the boldness and versatility of the beautiful produce. AND it’s the perfect soup to warm up or cool down with, as it can also be served chilled.
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To begin, take 1 Tbsp of the coconut oil on top of the coconut cream (it will be solidified) and put it into a large pot or dutch oven on the stovetop. Heat on medium-high until melted.
Add the garlic and onion and cook until fragrant, about 3 minutes.
Add the ginger and cook another 2 minutes or so, or until fragrant.
Add the carrots, parsnip, peppercorns, and about 3 Tbsp kosher salt and give a good stir. Cook for a minute or two.
Add the broth or stock and bring to a boil, then reduce to a simmer. Cook until you can easily pierce the carrot and parsnip pieces with the tip of a sharp knife, and they fall easily off the knife, about 30-40 minutes.
Using an immersible blender or a standard blender, puree the soup until there are no more chunks.
Add the coconut cream and stir well to incorporate (I pulse the submersible blender for another few seconds). Taste to see if you need to add more kosher salt, or if it’s too salty- a bit of water.
Transfer to a serving bowls and garnish with a sprinkle of scallions and a drizzle of toasted sesame oil.
Vegan Carrot Ginger Soup
Ingredients
- 1½ lbs carrots, scrubbed and roughly chopped
- 1 turnip, scrubbed and roughly chopped
- 3 cloves garlic, minced
- 3 small pieces of ginger (about 2" long), peeled and chopped
- 1 5.4 fl oz can unsweetened coconut cream
- 10 black peppercorns, whole
- 4 cups vegetable stock
- kosher salt, to taste
- toasted sesame oil, for garnish
- 3 scallions (white and green parts), cut diagonally for garnish
Instructions
- Take 1 Tbsp of the coconut oil on top of the coconut cream (it will be solidified) and put it into a large pot or dutch oven on the stovetop. Heat on medium-high until melted. Add the garlic and onion and cook until fragrant, about 3 minutes.
- Add the ginger and cook another 2 minutes or so, or until fragrant.
- Add the carrots, parsnip, peppercorns, and about 3 Tbsp kosher salt and give a good stir. Cook for a minute or two.
- Add the broth or stock and bring to a boil, then reduce to a simmer. Cook until you can easily pierce the carrot and parsnip pieces with the tip of a sharp knife, and they fall easily off the knife, about 30-40 minutes.
- Using an immersible blender or a standard blender, puree the soup until there are no more chunks.
- Add the coconut cream and stir well to incorporate (I pulse the submersible blender for another few seconds). Taste to see if you need to add more kosher salt, or if it's too salty- a bit of water.
- Transfer to a serving bowls and garnish with a sprinkle of scallions and a drizzle of toasted sesame oil.
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