Vegan Carrot Ginger Soup
1 large onion
1 ¼ lb carrots
2 celery stalks
¼ cup chopped fresh parsley
2 clove of garlic
32 oz. of stock (chicken or veggie)
3 tbsp fresh diced ginger
3 TBS Olive Oil
Salt and Pepper to taste (can add cayenne or Cajun seasoning for a kick)
*Optional: For added protein, you can add one 14 oz. brick of soft tofu
Dice onion, carrots and celery and sauté in pot with olive oil. Season with salt and pepper. Once onions are translucent, dice and smash ginger, making almost a paste and add to the onions. Dice and add garlic, parsley and tofu. The tofu provides incredible protein and once completely blended into the soup, it’s undetectable visually or taste wise so it’s a great (and sneaky) way for parents to make sure children are getting the proper protein in their diet. It also serves as a way to make the soup creamy without adding cream and also a thickening agent for the soup – if you like your soup hearty.
Sauté mixture for a minute or two longer and then add stock. Once the soup is brought to a boil, lower heat and simmer for 45 minutes.
Once veggies are tender, using a blender, blend the soup. I alternate between my conventional blender which yields a smooth product or my stick blender which gives a more rustic texture – both are great! If using a stand blender, be sure to pulse the soup before putting it on any of the settings or else the soup will fly out of the top – Also, using a side towel, be sure to hold the top down with considerable weight! There’s nothing more dangerous then flying hot soup!
Transfer back to the pot, simmer for another 10 minutes, check for seasoning and then serve with a drizzle of olive oil, toasted sesame oil or a red chili oil and a few olive oil toasted garlic croutons as a garnish. ENJOY!
Recipe yields 5-7 nice sized servings