Creamy vegan carrot ginger soup
Yesterday morning F and I went for a lovely, quiet hike with friends and all throughout we were kissed by notes of fall. Actually, it was light rain that left those soft caresses on our faces, but it was kind of the same thing. The cool drizzle was so welcome after weeks of dry heat, and it only enhanced the colors, fragrances and general changes signifying the turning of the seasons. It offered a chance to pause within and explore without. It inspired feeling that was both contentedly free and pleasantly melancholy.
Time and again, no matter how well we are conditioned to expect it, it’s amazing and startling and mystifying how we can awaken as if magically into a new season. Like watching kids grow. One day back-to-school banners highlight a sort of sullen near outrage because in truth summer is still actually in full swing. Then blink, we may as well be preparing for the departure of pumpkin spice lattes in order to make way for the pleasures of peppermint. Those rare chances to pause, wherever we find them, mean everything.
I’ve got nothing to complain about, but have been feeling a little buried under must-dos lately. That’s why despite plenty of kitchen play I haven’t been recording much, and why this post will be so short. It’s also part of what makes this soup so perfect for sharing right now. The busyness, and ushering in of autumn. This is simple, easily adaptable, robust and flavorful soup that is resonant with the season. Bright and ablaze with one of fall’s signature colors, yet comforting and soothing in a way that grants a moment of stillness in a sip. It’s scrape the pot and savor each spoonful soup. That’s all you need to know. Try it (and tell me how you change it to be a just-right-fit for you). You’ll see. 🙂
- 1 yellow onion, diced
- 7 medium carrots, peeled and coarsely chopped
- 3 medium gold potatoes, scrubbed and chopped
- 1 tablespoon fresh ginger root, minced
- 1 teaspoon garlic powder
- ½ teaspoon ground turmeric
- ½ teaspoon ground paprika
- 1 teaspoon sea salt
- Dash red pepper flakes (quick light shake)
- ¾ cup raw cashews, soaked in water for 1 hour and drained
- 1 cup coconut milk
- Coat a stockpot or large saucepan with cooking spray or heat water to cover bottom of pan. Saute onions over medium heat, stirring occasionally, until translucent, about 4 minutes.
- Add carrots, potatoes, ginger, and spices (garlic powder through red pepper flakes) and cook a further 2-3 minutes, stirring. Add cashews, coconut milk, and 5 cups water to pan and bring to a near boil. Reduce heat to medium, cover and let simmer for 20-30 minutes, until carrots and potatoes are tender.
- Use an immersion blender to puree, or puree in batches in a blender. Adjust seasonings and add liquid to taste as needed.