Exploits of a Vegan Wannabe

Recently I have been enjoying a more  minimalistic way of eating than I am used to. It has been food, more simply. When I cook at home I treat our spice cabinet like a supermarket sweep and go crazy. I love spices, I love herbs and honestly, I love the challenge to combine them all. I will admit though, there is something sublime in a five ingredient dish. I have recreated three recipes and am considering them back to basics. I will share them with you throughout the next week.

This is a redesign of a previous carrot soup. I used  fresh ginger as a natural way to alleviate inflammation. I have made this a very hot and spicy ginger soup. If you would like yours to be a little less robust, reduce the amount of fresh ginger or  a smaller dose of powdered ginger in its place.

Spicy Carrot Ginger Soup

by: S. Duquet

Ingredients

4 C carrots chopped in one inch pieces ( Slightly less than a 2 pound bag)

4 stalks of celery chopped in one inch pieces

2peeled  cloves of garlic

1 1/2 C water

1/4 C orange juice

1/4 C chopped fresh ginger with skin removed (This will produce a hot and spicy soup.  Alter for your own taste if you would like)

slivered orange peel for garnish (optional)

Make it Happen

~Preheat oven to 375

~Put carrots, garlic, celery and 1/2 cup of water  in a casserole dish and cover. Roast for 70 minutes or until fork tender. make sure the garlic is hidden in the middle so it does not burn

~Put all roasted veggies, including their watery broth, orange juice and ginger in blender and blend until very smooth. You may add additional water to create your desired consistency.

Ladle into your favorite bowl, garnish  and enjoy your simply prepared, simply scrumptious soup.

Have a delicious day.

Tags: carrot ginger soup, compassionate eating, dairy free, ENgine 2 friendly recipe, Meatless Monday, Meatless recipe, oil free recipe, plant based diet, sodium free recipe, vegan carrot soup, vegan soup, vegan soup recipe, vegan wannabe