Carrot Ginger Immune- and Digestive-Support Vegan Soup Recipe

I know, that’s a very long title for a recipe: Carrot Ginger Immune and Digestive Support Vegan Soup Recipe. But I wanted to say a bit about why I chose to make and share this one. My poor husband has had a fair amount of dental work done recently. Most people don’t particularly enjoy having someone drill in their head, but for him, it’s particularly anxiety-provoking, as I’m sure many of you can relate. All that stress was taking a toll on both his immune and his digestive systems–as stress does. Plus, he wasn’t able to chew very well.

Now, I’m not much of a cook, I’ll easily admit. So, anything I do make needs to be pretty easy and quick. I’m mostly not much of a cook not because I can’t cook well, but because I’m impatient when it comes to getting food ready. When I want food…cue Queen’s song…I want it all, I want it all, I want it all, and I want it now.

As you probably know, carrots are good for you. Rich in beta-carotene and vitamin C, they are immune system supportive. They support the digestive system with a rich source of fibre. Combine that with anti-inflammatory, digestive supporting ginger, and you’ve got a powerhouse of health.

So, here it is, the no-chewing-required, immune-boosting, digestion-supporting, vegan-friendly, make-it-easy recipe.

Roasted Carrot Ginger Vegan Soup Recipe

Ingredients

5-6 medium-sized carrots, washed and sliced (only max 1″ thick in thickest part of carrot)
2 Tbsp coconut oil, avocado oil, olive oil, or other suitable cooking oil
1/2 medium onion, diced
1 large rib celery, diced
1 Tbsp minced ginger
2 cups vegetable broth
1 tsp salt
1/8 tsp pepper
your choice of spices, e.g. thyme, rosemary, oregano, paprika, curry, etc.

Directions

1. Preheat oven to 400°F.
2. Put carrots in a medium-sized baking dish and drizzle them with 1 Tbsp of oil. If you chose coconut oil, you may need to melt it first or simply use your clean hands to mix it in with the carrots. Toss carrots to make sure they are coated. 
3. Roast carrots for about 30 minutes, stirring about halfway through the process. Carrots should be tender and slightly browned in some places.
4. Put 1 Tbsp oil in large heavy saucepan over medium heat. Add onion and cook until it’s translucent, about 2 to 3 minutes. 
5. Add in celery and ginger and cook until onions are a bit browned and celery is a bit soft. 
6. Add vegetable broth, carrots, salt, pepper, your choice of spices (if you want), and 2 cups of water. 
7. Bring to a boil, reduce heat to medium, and cover.
8. Cook at a lively simmer, checking and stirring periodically for about 45 minutes, until the carrots are very soft.
9. You can use an immersion blender to puree the soup or allow it to cool a bit and blend carefully in batches in a blender.