Vegan Carrot Soup

vegan carrot soup

So it’s Carrot Week here at the Texan New Yorker, and yesterday I showcased carrots in dessert form, so I figure today I’m going to give you an extremely healthy soup. I found this recipe in Joanne Chang’s second cookbook, Flour Too, and she serves this at her bakeries for lunchtime patrons.

Vegan Carrot soup

Last fall, I went to visit my mom in Cambridge, MA, (she was there for a conference) and I was able to dine at the original Flour locale. Twice. In one day. Needless to say, it was phenomenal. This soup isn’t what I ordered (carrots weren’t really in season back in November), but having tasted it at home, I can completely see why the locals would go nuts over it.

vegan carrot soup

Vegan carrot soup

Chef Chang says she has a rule about making vegan dishes at the bakery: non-vegans must go nuts over them too. She hit the nail on the head with this one. Matt and I aren’t vegans, but we LOVED this soup. I think the secret is roasting the carrots. That method coaxes out so much flavor I’m not even sure I knew carrots had. Really amazing end results. Vegan or not, you should try it.

Vegan Carrot Soup

{One year ago: “Old Fashioned” Snickerdoodles}

Source: slightly adapted from Flour, Too by Joanne Chang

Ingredients:
2 lbs. carrots, peeled and cut crosswise into 1-inch chunks
3 tbs olive oil
2 tsp chopped fresh thyme
Kosher salt and black pepper
1 medium onion, thinly sliced
1 celery stalk, sliced crosswise
1 medium fennel bulb, leafy tops trimmed and bulb cored and thinly sliced
3 garlic cloves, smashed and peeled
2-inch piece of fresh ginger, peeled and sliced into rounds
6 cups good-quality vegetable stock
1 small tart apple, such as Granny Smith, peeled, cored, and chopped
½ tsp fresh grated nutmeg
Pinch of dried thyme

Directions:
Preheat your oven to 400 F. Place a rack in the center of the oven.
Spread the carrots on a baking sheet. Drizzle with 2 tbs of olive oil, plus the fresh thyme and salt and pepper to taste. Toss with your hands to make sure they are evenly coated. Roast the carrots for 35 to 45 minutes, or until tender. Set aside.
In a large stockpot, heat the remaining 1 tbs olive oil over medium-high heat. Add the onion, celery, fennel and garlic. Cook the vegetables, stirring occasionally, about 6-8 minutes, or until softened. Stir in the ginger, the roasted carrots and the stock. Bring to a boil.
Now add the apple and simmer about 1 minute. Remove from the heat.
Use an immersion blender to puree the soup until very smooth. Add the nutmeg, dried thyme, and taste for seasoning. It will likely need some salt and pepper at this point.
Ladle the soup into bowls and serve warm.

3 responses to “Vegan Carrot Soup

  1. Julie,
    This soup sounds heavenly! I like the addition of an apple–done that with squash soup. I picked up some kimchi a few days ago and while reading the ingredients I was surprised to see an apple included in with the cabbage and peppers.
    I’m curious how this would taste served cool–if I try it I’ll let you know.
    Thanks!

    • Texan New Yorker

      I think it would be good served cool if you already like cool/cold soups. I have also put apple in squash soup, it’s really delicious!

      Thanks Kirsten!

  2. Pingback: Carrot Cake Pancakes | The Texan New Yorker

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