Thanks for letting me talk about almond cranberry cake while leftovers were still in your fridge. I really had to get that out there. Now let’s talk soup!
Have you seen Paper Man? It’s a little indie film that stars Jeff Daniels and adorable Emma Stone (also Ryan Reynolds and Lisa Kudrow). In one scene, Emma Stone takes some vegetables that are lying around in Jeff Daniels’ kitchen and makes soup. Jeff is blown away by Emma’s ability to make something from nothing.
I like how soup is something from nothing; a humble meal. It can be as simple as water, vegetables, salt and pepper. Sure, you can get more complex, but you can also make it from what you have on hand. I like the warm and nourishing soups best.
This recipe is simple, too. A few colorful ingredients are simmered together for an hour and then blended. I think you’ll like it.
Recipe: Vegan Ginger Carrot Soup
Adapted from The SF Ferry Plaza Farmer’s Market Cookbook
3 T. extra virgin olive oil
3 leeks, white part and 2 inches of light green, washed well and chopped
1 large yellow onion, chopped
1 hand of ginger, cut into 8 pieces
2 lbs. of carrots, trimmed, peeled and chopped (about 10 long, thin carrots)
1 russet potato, peeled and quartered
sea salt and freshly ground pepper
4 C. water
Greek yogurt or sour cream for garnish (optional)
1. In a large, heavy pot, heat the oil over medium heat; add the leeks and onion. Cook for 10 minutes, stirring often to prevent sticking. Add the ginger, carrots and potato. Season with salt and pepper and stir to mix.
2. Pour in the water, raise the heat to medium-high, and bring to a boil. Then reduce the heat to low and cover. Simmer until carrots are very soft, about 1 hour. Remove from the heat and discard the pieces of ginger.
3. Use an immersion blender to blend the soup until smooth. You can also carefully transfer in batches to a blender. Taste and season with more salt and pepper. Ladle into bowls and serve with Greek yogurt or sour cream, if desired.