Creamy Carrot Ginger Soup

January 11, 2021

Aimee

by Aimee

A simple vegan recipe for Creamy Carrot Ginger Soup, bolstered by chickpeas and seasoned with a hint of warming Garam Masala. A winter staple.

In case you’re feeling like you haven’t found your groove in the new year yet, you’re not alone. I’m beginning to accept the fact that I may not ever get into an acceptable routine for 2021.

Amid the ongoing changes and global uncertainty, there are still some constants: the stability of the kitchen, the availability of root vegetables, and the comfort of homemade soup.

Creamy Carrot Ginger Soup

I know, I know, another carrot soup to join the zillions online. But hear me out, you’re going to want to add this recipe to your permanent repertoire.

I hadn’t made a purée carrot soup in years. It was the cookbook Vegetable Kingdom by Bryant Terry that inspired me to revisit the humble carrot. The velvety texture and the hint of heat from the spices – I was smitten.

I’ve made this carrot ginger soup no less than five times since the cold weather rolled in, and it never fails to provide the nourishment and comfort needed.

Carrot Ginger Soup Ingredients

Now I love a pureed vegetable soup but find they don’t fill me up enough. Often I’m hungry an hour later!

These days, a soup need to be both hearty and delicious. Also, it HAS to both bolster the spirits and nourish the body. This is one such soup.

Chickpeas

Chickpeas are the secret ingredient that I brought to Bryant’s recipe to make it more substantial. They are simmered in the broth and blended up with the carrots to yield a velvety soup. They are an easy-to-grab pantry staple and bring a serving of protein to the carrot ginger soup.

Vegetables

Use the sweetest carrots you can find. Make sure the onions are not sprouting. There’s no need for small dice or tidy cuts on the onions and carrots. Everything gets puréed anyway. Oh and grab a juicy lemon for finishing the soup.

Vegetable Stock

As part of a zero waste kitchen, I make my own vegetable stock using scraps from cooking. My recipe for homemade vegetable stock includes two methods: The Quickie and the Flavour Booster!

Spices

Fresh ginger is a classic pairing with carrots, but it’s the Garam Masala that real warms the tummy. A classic in Indian cooking, this delicate spice blend includes black pepper, cumin, cardamom, cinnamon, mace, clove, among others. My go-to spice purveyor says there may be as many varieties of Garam Masala as there are families in India.

I use the Spice Coast Garam Masala from Epices de Cru, and also love their Central India-style. Bryant’s original soup recipe uses Ras-el-Hanout, another fantastic spice blend with over 27 ingredients! If you can get your hands on some, it’s definitely worth it.

One more recommendation! I’ve also made this recipe using one of my favourite spices blends on the planet: Thousand and One Nights. And it doesn’t get any better than that delicate blend of 17 spices. (It’s also my roast chicken go-to, by the way.)

One last thing: carrots are a great vegetable to hand off to your small kitchen helpers to peel and chop. (I wouldn’t trust them with a squash – not yet.) So be sure to round up a mini chef to help you, and watch this soup come together in no time.

Creamy Carrot Ginger Soup

A simple vegan carrot soup, bolstered by chickpeas and seasoned with a hint of warming Garam Masala. Adapted from 'Vegetable Kingdom' by Bryant Terry.

Course Soups & Stews

Cuisine Indian

Keyword Gluten-free

Essential Ingredient Carrots

Prep Time 10 minutes

Cook Time 32 minutes

Puréeing Soup 5 minutes

Total Time 47 minutes

Servings 8 people

Calories 140kcal

Equipment

Blender

Ingredients

1 Tablespoon olive oil
2 medium onions peeled, roughly chopped
3 cloves garlic peeled
2 teaspoons Garam Masala
2 lbs carrots peeled and chopped
2 teaspoons minced fresh ginger
4 cups vegetable stock
1 19 oz can chickpeas rinsed and drained
1 cup coconut milk
2 teaspoons fine sea salt
2 Tablespoons freshly-squeezed lemon juice

Instructions

Set a large pot over medium heat and pour in the olive oil. When it is warm, add the onions and cook for about 5 minutes, or until they are slightly translucent. Stir frequently; you don't want them to colour, just soften.
Add the garlic and cook for an additional 2 minutes. Dust the Garam Masala over the top and cook for about a minute, scraping the bottom of the pot.
Add the carrots, ginger and stock, along with 1 cup of water. Bring the soup up to a boil, stirring occasionally. Reduce heat to medium low, partially cover the pot and cook for 15 minutes.
Add the chickpeas to the soup and cook for an additional 10 minutes. Test the carrots with a fork for doneness; they should be tender. If not, cook the soup until they are fork tender, but not mushy.
Blend the soup in two batches, along with the coconut milk. Return everything to the pot and stir in the salt and the lemon juice. Taste and adjust seasoning if necessary. Serve hot.