Vegan Carrot-Ginger Soup (Daniel Fast)

April showers bring May flowers and right now it’s carrot season in my garden. My favorite recipe to make when I have an abundance of carrots is this delicious carrot-ginger soup. The combination of ginger and carrot resuts in a perfect amount of sweet and aromatic.

Carrot soup topped with toasted pepitas.

This fresh carrot-ginger soup is delicious comfort food. In my 20’s, I delighted in a weekly treat of carrot ginger soup at San Francisco’s Ferry building, and this soup brings back so many sweet memories.  It is light yet flavorful and the ginger makes it a perfect accompaniment to fried gyozas or vegetable tempura.
Buen Provecho,

Laura

Carrot ginger soup topped with pepitas (pumpkin seeds).

Ingredients

• 12 carrots (2lbs)
• 2 Tbs avocado oil
• 2 yellow onions, chopped
• 2 celery stalks (optional)
• 6-8 garlic cloves, minced
• 1 tsp sea salt
• 1/2 tsp white pepper
• 1/2 tsp black pepper
• 1” or 1Tbs ginger peeled and grated
• 8 cups vegetable broth
• 1/4 cup parsley, chopped

Make It

1. Heat oil in a large pot over medium heat, add carrots, onions, salt, black peepper and white pepper. Sautee for 7 minutes.
2. Add garlic and ginger. Sautee until fragrant, about 1 minute. Be careful not to burn the garlic. 
3. Add vegetable broth, bring to a boil.
4. Lower heat and simmer on low covered for 30 minutes, until the carrots are soft. 
5. Turn off heat, add parsley and purée with immersion blender.