Finding cooking inspiration can be difficult especially when it’s super cold outside. However, one meal idea kept coming to mind. It’s warm and comforting and best of all easy to make. Soup was the solution to warming up my soul. This past week in the Okanagan it has been damn cold and it’s not just the temperature it’s the wind. This winter wind cuts through you like a knife. It has no mercy.
Knowing I wanted some warm goodness in a bowl I searched my fridge and there they were. Glowing that beautiful colour of orange we all know and love – carrots to the rescue. Inspiration found!
It was a super easy decision to make a carrot and ginger soup! I had fresh ginger root, leeks, celery, vegetable stock, and coconut milk. And with that, a soup was born!
Once I started peeling the carrots I was thinking I wanted to keep this soup as simple as possible and I wanted to make it with no oil. In my personal pledge to not only eat better but to also eat more simply, I want the flavourful ingredients I had on hand to come through and I know I can coax them out with no oil required.
The leeks, garlic and most importantly the ginger are the unsung heroes in this soup. The leeks provide a nice mild undertone and the ginger packs the warm soothing punch of spicy flavour. I chose to add two inches of ginger which is a lot, so if you want to tone the flavour of the soup down reduce to one and a half inches.
Once you have peeled, chopped, minced and measured out the ingredients putting them all together does not take too much time. Heat your soup pot and then drop the leeks in and stir often. Not using any oil they may want to stick but with a lot of stirring, they shouldn’t but if they do, add in one tablespoon of vegetable stock once the leeks had been in the pot for a minute.
Next add in the celery and let cook for a minute, then add in the garlic and ginger. Stir well adding another tablespoon of vegetable stock if necessary.
Add in the carrots and one cup of stock, cover the pot and let the steam cook the carrots for approximately seven minutes or until the carrots are tender.
To blend the soup you can use an immersion stick or your blender to get a nice smooth consistency. I left approximately 1/4 of the ingredients in the pot but added the remaining to the blender and let it blend until smooth.
Once you have reached your desired consistency add the blended soup back into the pot and reduce the temperature to medium-low. Add in the remaining stock and let heat.
What smooths out the flavour of the soup is the coconut milk. Stir it into the pot and cook for a couple minutes. Now taste the soup and decide if salt is necessary. The vegetable stock I used has salt in it so the soup doesn’t necessarily need more. Your taste buds are the deciding factor.
Just a note about the recipe having two pounds of carrots. It is a lot of carrots and carrots do have quite a bit of natural sugar. If you find the soup too sweet adding a steamed potato can reduce the sweetness. And instead of using two pounds of carrots use one and a half and a couple of medium-sized potatoes. This recipe can easily be adjusted to your liking.
The win for me in this recipe is no oil and it’s full of simple whole food ingredients that you probably already have in your kitchen.
If you make this recipe let us know if you followed the recipe exactly or switched it up. We are always looking to be inspired by others creations.
Carrot & Ginger Soup with No Oil
Leeks, garlic, and ginger are the flavour punch in this no oil soup. Two pounds of carrots give the soup it’s beautiful orange colour and the ginger provides a gentle spicy flavour.
- 1 cup leeks, medium dice
- 2 stalkes celery, medium dice 1 cup
- 2 cloves garlic, minced
- 2 inches ginger, minced
- 2 pounds carrots, peeled, medium dice
- 1 3/4 cups vegetable stock, divided
- 1/2 cup coconut milk
- 1/2 tsp salt
Over medium-high heat add leeks to your soup pot and stir. When leeks start to stick add 1 tablespoon vegetable stock. Cook 2-3 minutes.
Add celery and stir well. After approximately 1 minute add the garlic and ginger. Stir.
Add carrots plus 1 cup stock and stir. Adjust the heat to medium-low, cover your soup pot. Let steam for approximately 7 minutes until carrots are tender.
Once the carrots are tender, turn off the heat. Add approximately 3/4 of the ingredients into your blender. Ensure to leave big chunks of carrot and leek to add colour and texture. Blend until smooth and then return to soup pot.
Turn the heat to medium-low and add in the remaining stock. Stir well to combine.
Stir in the coconut milk. Taste and add salt if necessary.
This recipe serves 2-4 people.