Gingery carrot soup packs in nutrition and comfort

Sunny, bright food helps get us through winter's gloom. Carrots, white beans, ginger, garlic. turmeric, harissa and oranges all work their magic in this warming vegan soup.

The recipe adapted here popped up on my radar while I was reading coverage of the wildfires in the Los Angeles Times. Several restaurant chefs were donating their time and their kitchens to feeding first responders and evacuees in the affected areas.

Two chefs, from the restaurants Little Fish (in Echo Park) and Chainsaw LA, collaborated on this soup after receiving a donation of 1,000 pounds of carrots. 

Their home kitchen version requires just 2 pounds of carrots, but lots more fresh ginger and garlic than most recipes. (I list a range of amounts for each of these.) It packs a flavorful punch that would pair well with a grilled cheese sandwich, as the Times writer noted.

I had a large knob of recently harvested ginger, plus a vegetable drawer full of several colors of carrots -- everything but purple. I pulled from the pantry my homegrown garlic, tomato puree from last summer's tomatoes and a container of frozen veggie stock, and I was ready to go. The oranges would come later, off my tree. Backyard food is the best, isn't it?

Note: This recipe makes a lot of soup (easily 12 cups), so unless you're feeding a crowd, be prepared to freeze some of it or cut the ingredient amounts in half.

Gingery carrot vegan soup

Serves 10-12

Ingredients:

1 large onion, chopped

6 to 8 garlic cloves, peeled and smashed

4 to 6 tablespoons chopped fresh ginger

2 tablespoons olive oil

1 tablespoon harissa or Calabrian chile paste, or 1 teaspoon red pepper flakes

2 pounds carrots, peeled and cut into 1-inch chunks

6 cups vegetable stock

2 cups tomato puree (or sub one 14-ounce can puree)

2 tablespoons turmeric

1 teaspoon ground black pepper

1 teaspoon ground cinnamon (optional)

One 15-ounce can white beans, drained

One 13-1/2-ounce can coconut milk

Salt to taste

For finishing:

1 or 2 oranges, zested and juiced

1-1/4 cup plain yogurt, optional

Fresh herbs, chopped, such as chives, thyme or winter savory, optional

Instructions:

Whirl together the onion, ginger and garlic together in a food processor or blender to make a paste, scraping down the sides of the container once or twice to ensure all the ingredients are well-incorporated. 

Heat the olive oil in a large pot over medium heat. Add the prepared paste and sauté, stirring frequently, until the mixture is fragrant and cooked through but not browning, about 5 to 7 minutes.

Stir in the harissa, cooking for 1 minute.

Now add the carrot chunks, tomato puree, turmeric, black pepper, cinnamon (if using) and vegetable stock.  Bring to a simmer, cover and cook until the carrots are tender. (They shouldn't be mushy, however.)  That should be 20 to 25 minutes.

Add the white beans to the soup. Use an immersion blender to blend the soup until it is smooth and creamy. If only a regular blender is available, allow the soup to cool for a bit, then blend it in batches.

If making this ahead, the soup also can be refrigerated now, covered.

When ready to serve, return the soup to the stove over medium heat, whisk in the can of coconut milk, add salt to taste, and heat through. Taste,  adjust seasonings. Add the juice of one orange, and ladle the soup into bowls or mugs.

The garnishes can be skipped, but I highly recommend using the yogurt garnish: Stir together the plain yogurt and 1 tablespoon of orange zest, or to taste. Dollop some of the mixture on each bowl of soup. If desired, top with chopped fresh herbs as well.

Serve and enjoy.