Ginger Carrot Soup (in the style of the Vegans)

I’ve had a few of y’all reach out and request more gluten and vegan recipes. Ever the servant, I have returned from the bunker that was the holidays energized and eager to give back. So I bring you a nice winter soup certified as both gluten free and 100% vegan, warm, hearty goodness in a bowl.

Providing gluten free recipes has become a recent craze, as many people have gluten sensitivity and/or have chosen to remove it from the diet in the hopes of all the health benefits (decreasing cholesterol, improving digestion, increasing energy, etc.)  It has become much easier for those seeking gluten free products in stores. On the other hand, making a vegan recipe is a whole other animal (sorry, couldn’t resist). Trying to fit in flavor where no meat, diary, and egg products are available to you is daunting. But only a fool would attempt to do both.

Thankfully, being foolish in the kitchen is one of my strengths. I sought out the carrot, which doesn’t receive much love when it comes to soup when compared to tomato, squash and peas. So, in an effort to give it it’s due (along with it’s cousin, the parsnip), I have brought you a complex and savory carrot dish.

Note that the spiced and toasted garbanzo beans are best good for a day before they go stale so make only enough for the soup. Also, as I am not a vegan, I added a dollop of sour cream to the top and it was a great addition. This recipe was inspired by Debbie Pearlman.

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Fuel

Ginger Carrot Soup

Carrots (2 pounds, peeled, diced or thinly sliced)

Parsnip (a little less then a pound, peeled, diced or thinly sliced)
White Onion (1 large, finely chopped)

Ginger (roughly 2 Tbs. worth, peeled and grated)

Garlic Cloves (2 peeled and grated)

Vegetable Broth (4 cups)
Coriander (1 tsp., gorund)
Cumin (1 tsp., ground)

Sriracha (1 Tbs. or to taste)

EVOO (2 Tbs.)
Pepper and Salt to taste

Crsiped Garbanzo Beans

Garbanzo Beans (1 can, drained, rinsed and dried)

Smoked Paprika (1-2 tsp.)

Cayenne Pepper (1-2 tsp.)

Salt (a generous pinch + more to taste)

Tools

Dutch Oven (or similar)

Baking Sheet

Immersion Blender (or standard blender)

Spice Grinder (or coffee grinder)

Various Bowls

Fine Zester

Tactics

Heat EVOO in heavy large pot over medium-high heat. Add carrots, parsnips, onion, ginger, garlic, coriander, cumin, and salt and sauté until they begin to brown, about 15 minutes. Once vegetables have begun to brown, add broth, using it to deglaze and scrape up any fond. Bring soup to a boil then reduce to a simmer. Cover pot with lid and simmer until carrots/parsnips are tender, stirring occasionally, about 25-30 minutes.

Meanwhile, add the EVOO, smoked paprika, cayenne pepper, salt and Garbonzo Beans to a bowl and toss to coat evenly. Place in oven for 15-20 minutes or until noticeably browned and crisp. Remove and salt again to taste.

Puree soup in a blender or with an immersion blender (recommended) until smooth. Add sriracha and mix to combine. Ladle into bowls, top soup with beans, thyme and a generous amount of cracked pepper. Indulge!