Q1: Is this carrot-ginger soup recipe vegan?

Yes, it is! As written, this recipe is completely plant-based and vegan. It gets its creaminess from coconut milk and the natural starches in the cannellini beans, with no dairy required.

Q2: What's the easiest way to peel and chop fresh ginger?

The thin, papery skin of fresh ginger can be tricky to remove with a vegetable peeler. The easiest method is to use the side of a regular teaspoon. Simply scrape the edge of the spoon against the ginger root, and the skin will come right off without wasting any of the flesh underneath. Then, you can thinly slice or chop it with a knife.

Q3: How do I safely prep an acorn squash?

Acorn squash can be tough to cut. Make sure you have a stable cutting board and a large, sharp chef's knife. Carefully slice the squash in half from stem to root. Once it's in half, you can use a sturdy spoon to easily scoop out the seeds and stringy bits from the center. From there, you can chop it into pieces.

Q4: Can I make the roasted topping ahead of time to save time?

Absolutely! The roasted vegetable and crouton mixture can be made up to a day in advance. After roasting, allow it to cool completely on the baking sheet, then store it in an airtight container at room temperature. Storing it in the fridge can make it lose some of its crispness.

Q5: Can I use another type of bean?

Yes. While cannellini beans are great for their creamy texture, you could also use Great Northern beans or even chickpeas in this recipe. Just be sure to use the liquid from the can, as the starch in that liquid is key to helping the soup become thick and creamy.

The Best Vibrant Carrot-Ginger Soup Recipe

The Best Vibrant Carrot-Ginger Soup with Roasted Vegetables

A creamy and flavorful vegan soup, this Carrot-Ginger Soup is made with a base of carrots, scallions, and garlic simmered in a broth of light coconut milk and pureed cannellini beans. The soup is pureed until smooth and served with a hearty topping of roasted acorn squash, broccoli florets, and homemade croutons that are all cooked together on a single sheet pan. The dish is finished with a drizzle of olive oil and fresh scallion greens.

Author: Grace
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4-6 servings 1x
Category: Soup
Method: Roasting, Simmering, Pureeing
Cuisine: Fusion
Diet: Vegan

Ingredients

Scale

3 tablespoons extra-virgin olive oil, plus more for drizzling
2 scallions, sliced (white and green parts separated)
2 tablespoons chopped peeled fresh ginger
2 cloves garlic, smashed
5 carrots, chopped
Kosher salt and freshly ground pepper
1 (14-ounce) can light coconut milk
1 (15-ounce) can cannellini beans, undrained
1/2 acorn squash, seeded and chopped into 3/4-inch pieces
3 cups roughly chopped broccoli florets and tender stems
2 slices crusty bread, cut into 1-inch pieces, plus more bread for serving

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Instructions

Preheat the oven to 450°F.
Start the Soup: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the white parts of the scallions, the ginger, and garlic. Cook, stirring occasionally, for about 2 minutes until softened.
Stir in the chopped carrots and season generously with salt and pepper. Add the coconut milk, the can of cannellini beans with their liquid, and 3 cups of water.
Cover the pot and bring to a boil over high heat. Once boiling, uncover, reduce the heat, and cook, stirring occasionally, for 18 to 20 minutes until the carrots are very tender.
Roast the Topping: While the soup simmers, toss the acorn squash, broccoli, and bread pieces with the remaining 2 tablespoons of olive oil, 1/4 teaspoon each of salt and pepper on a rimmed baking sheet.
Roast for about 15 minutes, stirring once, until the vegetables are tender and browned and the bread is toasted.
Finish the Soup: Puree the soup using an immersion blender until smooth (or transfer in batches to a regular blender). Season with additional salt and pepper to taste.
Ladle the soup into bowls. Drizzle with olive oil and top with the roasted vegetable-crouton mixture and the reserved green parts of the scallions.
Serve with extra crusty bread on the side.

Notes

This recipe efficiently uses the oven to create a flavorful, textural topping while the soup simmers on the stovetop.
Using an immersion blender allows you to puree the soup directly in the pot, which is easier and less messy than transferring to a traditional blender.
The cannellini beans and their liquid are used to add creaminess and body to the soup without any dairy.

Nutrition

Serving Size: 1/6 of recipe
Calories: 400-480
Sugar: 12-18 g
Sodium: 700-900 mg (before adding salt to taste)
Fat: 18-24 g
Saturated Fat: 6-9 g
Trans Fat: 0 g
Carbohydrates: 50-60 g
Fiber: 12-16 g
Protein: 10-14 g
Cholesterol: 0 mg

Find it online: https://www.eatswithsoul.com/vibrant-carrot-ginger/