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

 

 

 

 

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