carrot ginger soup
my favorite restaurant, Sublime, is open again. they’ve had carrot ginger soup a few of the times i have been there. it’s much better than the Whole Foods version, lighter and definitely tastier. i tried to make something like it since Geoff and i both love soup and bread for dinner.
2 lbs carrots, peeled and trimmed
1 small potato, cubed
4 cups water
1 tbsp non-hydrogenated vegan margarine
1/2 yellow onion, chopped
4 cloves garlic, minced
2 tbsp ginger, grated
1 1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp allspice
juice of one orange
dash ground nutmeg (optional)
vegan sour cream (optional)
1. cut carrots into 1-inch chunks. place in a medium saucepan with the water and potato. cover and bring to a boil. lower heat and simmer for 15 minutes or until carrots are tender.
2. in a medium pan, melt the margarine over medium heat. saute onion for 5 minutes. add garlic, ginger salt and spices. lower heat and cook for another 5 minutes. stir in the orange juice.
3. puree everything together in a blender. you may have to do this in several batches. transfer the puree to another pot. stir in nutmeg and keep over low heat until ready to serve.
4. serve each bowl with a teaspoon of sour cream in the center and sprinkle with nutmeg, if desired.
sometimes, Sublime adds a drizzle of chili oil on top. so, if you’d like an extra kick, try that !
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