Carrot Ginger Soup ( Vegan Chicken like soup)

Many vegetarian or vegans look for a plant-based broth recipe to serve as their cherished "mock" chicken soup. If you are looking for a wonderful recipe- this is it!!

Although this recipe sounds a bit different, this carrot ginger soup actually makes the perfect substitute, and I've been making it and my friends and relatives have been loving it for years.  

It is a light broth with a rich soothing taste- with many of the vegetables that are usually found in a traditional chicken soup ( but without the chicken of course) 

I've made this soup at family gatherings where most of the guests are not vegetarians. They are always surprised to find out that it is not regular chicken soup! The flavor is so good, it can food even my 93 year old mother in law who still can't quite get the " vegetarian way of eating." 

I HAVE TWO WAYS THAT I SERVE IT

The first way to serve it is to leave it as a clear broth that I serve with rice noodles or my fabulous  homemade gluten free matzo balls.  

The second version is to simply blend it to make a thick delicious creamy puree. The basic recipe is fast and easy. In fact, you can have homemade healthy soup from prep to table in just 30 minutes!

 Clear Warming Broth Topped With Scallions

Thick Carrot Ginger Puree With Fresh Rosemary

As a broth- it is perfect for cold damp weather, or when you are feeling a little under the weather. It is soothing, light, and nutritious. The combination of carrots and parsnips gives this delicious light soup a slightly sweet taste that is kind of like a -chicken soup and feels healing too. 

Creamy Puree -It can also be made into a creamy thick puree by just blending the broth in the blender or using an immersion blender. Personally, I like it best this way. I like to top it off with a sprig of fresh rosemary and a little handful of fresh thyme from my herb garden. Yum!

Is it healthy? 
You bet ! Carrots are full of beta carotene which converts to Vitamin A, the fresh ginger is bursting with health protecting antioxidants,  the onion has quercetin which boosts immunity, and parsnips provide minerals and potassium. This is an easy, yet healthy soup that the whole family will love.

Now Oil-free too!

I have also updated this recipe so it is not only vegan but oil-free! How did I do that ? Very easily. 

The recipe was already vegan but back in the day, I always thought you need to sauté onions and other vegetables in oil- NOT SO! 

Easy to Sauté Without Oil 

You can easily sauté onions or other vegetables in a small amount of water or broth and the flavor is not much different than when you sautéed in olive oil. You save a ton of un-needed AND unwanted calories. And truthfully olive oil is not as healthy for you when heated- so just don't sauté with oil. Less calories - same delicious flavor.

Why is there an OIL-FREE movement: Why? Why? Why? 

Before you blow off the idea as rubbish ( I did for many years), let's educate ourselves.  Do you realize how many cardiologists are recommending eliminating oil for cooking? read this article 

Pin it Now: Don't forget this soup is pin-worthy!

Author: Judee Algazi from Gluten Free A-Z Blog
Prep Time: 10-15 minutes
Cook Time: 20 minutes

Ingredients

5 cups boiling water
2 cups vegetable broth
1 medium onion, diced
8 organic carrots, sliced
1 large parsnip, cut into 6 large pieces ( cut down the middle and then cut in threes)
1/2 cup parsley
1/4 cup grated fresh ginger
1 ball of Asian style rice noodles
3 scallions, chopped for garnish
Himalayan Salt to taste

Directions

Clear Broth Soup

Bring 5 cups water to a boil, turn off heat and set aside. Saute the carrots, onions and ginger in a dutch oven in 1/4 cup of broth or water.  Stir frequently. Add the boiling water, parsley, parsnip and bring back to a boil, reduce to a simmer cooking slowly until carrots are tender about 15-20 minutes. Soup can be eaten plain or add a ball of Asian rice noodles and cook until noodle is separated and soft ( about 3-4 minutes). Add salt and pepper if desired and garnish with sliced scallions.

My notes: 
For a real treat leave out the noodles and make my fabulous gluten free matzo balls
Use a wide dutch oven type of pot to make the soup not a tall narrow pot .

Pureed Soup
Follow the directions and at the end puree with an immersion blender ( or in the blender)

  

Saute Vegetables

Add Water and Cook Until Carrots Are Soft

Add Asian Rice Noodles During Last 5 Minutes

Version 1:  Vegetable Soup with rice noodles; add a dash  of cinnamon or allspice for a sweet taste or add salt for a more savory taste.


Version 2:  Add a little salt and puree soup in blender! Yum...

Either way, this recipe makes a great soup!