RV Recipes: Vegan Carrot Ginger Soup

 RV Recipes: Vegan Carrot Ginger Soup

Love the slight bite of fresh ginger and wanted to make a vegan soup to go with the sour dough bread I made the day before and I was certain the combination of warm soup and bread would warm us up on this cold winter day. Perfect for RVs and camping.

Serves 4

Ingredients

1 lb carrots      rinsed, cut in 3″ pieces then cut each carrot in half vertically (I used organic produce throughout the recipe)

1 rib                  celery

1/2 cup             red onion, diced

1/2″                  piece of fresh ginger, peeled and finely grated or minced

24 oz               low sodium organic vegetable broth

15 oz               can of coconut cream 

2 tsp                 powdered curry

3/4 tsp              powdered cumin

1                       bay leaf

2 tbsp.             olive oil

                         fresh ground pepper and sea salt to taste

Directions

  1.  In a medium bowl, toss carrots in 1 tbsp. of olive oil.  Add sea salt and ground pepper to taste.
  2.  Place seasoned carrots on a parchment or foil lined baking sheet.
  3.  Roast the carrots in a preheated 350 degrees F oven until carrots are slightly browned and soft (about 35 minutes).
  4.  Remove pan from oven, set aside.
  5.  Add 1 tbsp. of olive oil to a Dutch oven, small stock pot or large saucepan.  Turn heat to med/high.
  6.  Add diced onions and stir while cooking for 2 minutes.
  7.  Add diced celery and minced ginger to the pot, lower the heat to med/low and continue stirring for 1 – 2 minutes.
  8.  Add vegetable broth and coconut cream, curry, cumin and bay leaf to the pot.  Stir then let the soup simmer for a few minutes.
  9.  Take the pot off heat, remove the bay leaf then add the roasted carrots.
  10.  Carefully puree the soup using a stick blender or regular blender with a lid on.                                                                       Note:  The soup contents should not fill the pan or blender much more than half way.  Blend in batches if needed.                     If using a regular blender, hold the lid on snugly, cover with a clean dish cloth then add downward pressure with 1 hand as you turn the blender onto a medium setting to puree.
  11.  Serve with some good quality bread or a fresh salad on the side.

My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/smallkitchenbigflavorsblog.wordpress.com

 

 

 

 

Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

2 Comments

  • What do you do with the bay leaf and two kinds of powdered curry?

    • Recipe updated!

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