Carrot, Potato, and Ginger Soup

by ehwhite93

After the long first day of the winter semester, and with our super-cool friend Emma over, it was the perfect time for my roommate Josh, Emma, and I to cook up this thick, carroty, savory soup. Quick and easy, this soup is a perfect, hearty, vegetarian meal for a winter night.

Not sure exactly where this idea came from, but some of the inspiration came from a Spicy Carrot Soup recipe in Gluten, Wheat, and Dairy Free, a cookbook Josh got me for Christmas. I feel like people often use butternut squash soup for a soup like this, but since we had potatoes lying around the apartment, we decided to make it work. 

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Ingredients: 

  • 8-10 carrots
  • 8-10 medium sized potatoes
  • 2 cloves garlic
  • 1 large onion
  • 1.5 cups red lentils
  • Approx. 1 tbsp ginger
  • Approx. 1.5 tbsp Earth Balance (or other buttery spread)
  • Approx. .5 cup mimic creme (see Mushroom, Leek, and Potato Soup for more info)
  • 2-3 cubes Veggie Bouillon
  • Spices: cumin, cayenne, chili, salt, pepper

Serves 4-6, makes a BIG pot of soup!!

Prep Time: about 45 minutes (plus time to let the soup cool before you blend it)

First, in preparation, chop the onions and garlic, peel and quarter the potatoes (so they cook quicker), peel and slice (or even chop) the carrots, and peel and chop the ginger.

Sauté them in the bottom of your pot with some olive oil and good helpings of cumin, cayenne, chili, and pepper. After about 5-7 minutes, throw in the potatoes, ginger, carrots and, lentils and cover the mixture with water (at least 6-7 cups, maybe more). Bring this mixture to a boil and let it simmer for about 20-30 minutes. 

During this time span, add the bouillon, Earth Balance, and Mimic Creme. You probably don’t  even need the latter two, but they are great if you want to add some richness!

Once the carrots and potatoes are nice and soft, the first phase of the soup is done. You can now let it cool for a bit (or throw it out in the snow, as we did).

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After cooling for a bit, the soup is ready to blend. Sadly, we only have a magic bullet in our apartment, and you can imagine the process of scooping the chunky mixture into magic bullet containers is a bit tedious and can get messy, but I think it’s worthy it. 

Anyways, once the soup is nice and blended (but don’t blend too long, since sometimes a few chunks can be nice), it should have a pretty thick consistency and a nice, orangey-beige color. Top with homemade croutons (refer back to my first soup posting for a quick how-to) and fresh cilantro, and the soup is ready to enjoy!

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Photos by Joshua Paul. Follow @jawshuwa