The last two weeks of December always catch me off guard. How is it already winter and where did the year go? It feels surreal to me how quickly the year has gone by. During the last days of the year I turn into an indoor person as I am not very fond of winter and cold temperatures. Curling up on the couch with a blanket and holding a cup of steaming hot soup is about as good as it gets this time of the year. In fact soups are my dinner of choice during winter and the brighter the colour the better. This one is not only very orange but also quite hot even though there is no chili in it. The heat in this carrot soup with ginger in fact comes from the ginger itself.
The orange hue is not just because of the carrots but also due to a good amount of tumeric. Generally I would not advise you to use a big quantity of it in dishes because it can make things bitter. Carrots however are so sweet that they can handle it. In fact it adds great flavour to them.Especially if you cook them as quickly as possible which is the reason why I grate my carrots before gently sauteing them a bit. It allows very short cooking times that keep the full flavour of the carrot. Not to mention the colours are staying as vibrant as can be. To me there is nothing worse when it comes to soup than overcooked vegetables. This way everything stays as vibrant as possible, just look at that colour!
To complement the sweetness of the carrot I love to add heat, you could easily do that with chilies but I prefer ginger in this case. It has a lovely heat to it and is quite peppery if used in larger amounts. I use ginger a lot during winter in all sorts of things ranging from teas and cookies to savoury dishes. I think it is one of the most underrated ingredients. In a way it is understandable since it doesn’t look very spectacular but it comes with so many benefits that you should take advantage off, especially during winter. Gingerol, the bioactive substance in fresh ginger can help with lowering the risk of infections. There is not much more that you can ask from an ingredient really. It offers great taste and helps you fight colds when it’s wet and windy outside – so this carrot soup with ginger and turmeric is a must cook for wintertime.
- 500g (1 lb) carrots, grated
- 3 tbsp olive oil, or oil of your choice
- 1 small onion, chopped
- 3 cloves of garlic, roughly chopped
- 1tbsp grated fresh ginger
- 1 tsp grated fresh turmeric
- ½ tsp black pepper
- 1 /2 tsp salt
- 1L hot vegetable stock
- Peel and grate the carrot, chop the onions and garlic
- Saute the onions over medium heat in a pan with 3 tbsp of oil. Once they are translucent and soft add the garlic, ginger, turmeric. carrots and seasoning.
- Saute everything for another 2-3 minutes over medium heat.
- Add the hot vegetable stock, bring to a boil and simmer for 5 minutes.
- Puree the soup with an immersion blender or use a free standing blender and do it in batches.
- Serve with some toasted pumpkin seeds, red pepper flakes and fresh coriander if you want.
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Welcome to The Greedy Vegan! This is a vegan food blog with a focus on delicious recipes made with fresh, seasonal ingredients. I try to use as much local and in season produce as possible while at the same time proving that vegan cooking is exciting. 
So when do I put the carrots in?
You add them after the onions have softened, with the other ingredients. I changed the recipe card just now, my apologies for the confusion. – Love, G.
Made the soup and loved it, everyone at home liked it too, even my 6 year old picky eater. I served it with a dollop of plain yogurt and roasted mixed nut pieces. Thank you for sharing.