The first time during this season that I saw autumn veggies appear in the grocery store I became so ridiculously excited and giddy that I purchased several of each fall vegetable. Inspired by the beautiful colors, seasonal nutritional value and crisp air I was a little overzealous and probably purchased more than I was ready to prepare. Flash forward three weeks later I still had some of those veggies in my fridge. They were starting to look sad therefore I had to get creative since wasting food absolutely kills me. So this is my mash-up version of carrot ginger soup with random fall veggies, lots of spicy ginger and basil leaves from our basil plant (uh, tree) that is slowly taking over our balcony.
Makes approximately 12 servings
- 8-10 carrots
- 2 parsnips
- 1/2 c cubed butternut squash
- 1 red bell pepper
- 2-3 Tbsp olive oil
- 1/2 c ginger, peeled and sliced into 1/2" pieces (less ginger if you don't love it super spicy)
- 1 large yellow onion or 2 small-medium yellow onions, diced
- 4-5 cloves of garlic, minced
- 1 cup almond milk or veggie milk of choice
- 2 1/2-3 cups water
- 1/2 tsp salt
- basil and cashew cream to taste (optional)
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or brush with vegetable oil. Wash, peel and cut the carrots, parsnips, butternut squash and red pepper into 1/2-1" pieces. Place all in a large mixing bowl, add 1-2 Tbsp olive oil, salt, pepper and red pepper flakes. Mix well until vegetables are coated with olive oil. Spread onto the baking sheet, making sure they are spread out nicely along baking sheet to ensure even baking. Bake for 35-40 minutes or until soft.
Meanwhile, on the stove top, heat a skillet or wok on high heat with the remaining 1 Tbsp of olive oil. Add the onion and ginger. Cook on medium heat for 2 minutes or until the onion is translucent. Add the garlic and cook another 1-2 minutes.
Once the carrot, parsnip, squash and pepper mixture is finished cooking add them to a blender along with the onion, ginger and garlic mixture. Add 1 cup of almond milk, 2 1/2 cups of water and salt. Blend on high speed until mixture is creamy. If soup is still thick add more water until desired consistency. Add pepper and red pepper flakes to taste and if you like it spicy! Add more salt if needed.
Alternative option: Instead of using almond milk and water you could add 4 cups of veggie stock to the veggie mixture. I did not have any on hand, therefore used the milk and water as the base.
For the topping you can use vegan sour cream, cashew cream, basil, leafy greens (mix them into the soup), nuts or seeds. Lots of options here!
Invite friends and family over because you'll have lots to share!
Let me know what you think. :)