Because we are in the midst of fall and on our way towards winter, we are also in the middle of soup season. I’m not a huge fan of cold weather, but I do love myself a good soup. All kinds: stews, stoups (a cross between a stew and a soup), purees, chunky, creamy, etc. If there’s one thing I believe is that store-bought soup versus homemade makes a huge difference. I find most canned soups lack flavor and are filled with artificial preservatives. Those that taste ok are usually packed with sodium.* When you make soup from scratch you control what goes in it. Not to mention, it is way more economical to make it than to buy it.
Fall is filled with wonderful root vegetables and rich greens. It’s a great time to take advantage of seasonal produce and make a wonderful soup! One of my all time favorites is Carrot Ginger. If you haven’t already noticed, I LOVE ginger. I’ll put it in my smoothies, juices, stir-fries, rice bowls, and especially in soup. I like carrot-ginger extra gingery, so I usually add more.
This soup is vegan and dairy free. And the best part?! It takes 30 minutes to make! The ingredients are simple: garlic, onion, celery, ginger, carrots, lemon juice, thyme, and seasoning. You can adjust the ingredients to your liking and add or eliminate as needed. Thyme pairs wonderfully with citrus and tangy flavors, so I added some in the soup for earthiness and balance. You could use any herbs you have on hand or not use them if you wish.
What I love most though about making soup is it’s super versatile. You can use anything you have on hand, be it beans, legumes, produce that is starting to go bad, or fresh produce you find at the market. For vegetable soup, I usually start with a sauté base, where I cook the vegetables in oil or butter and allow them to soak up the fat; I then pour in some water or stock, bring it all to a boil, then let it simmer and cook until the vegetables are tender. Allowing the vegetables to sauté in fat (oil, butter, etc.) will dramatically enhance the flavors and create a nutty and caramelized taste.
So if you’re looking for an easy and healthy soup, then I highly suggest making this one! It’s simple, creamy, and takes 30 minutes to make. You can make it for a dinner party or on a Sunday and have leftovers all week long. It’s a one-pot soup that will make you feel warm and refreshed.
Note: If you want to use less sodium, add more spices like cayenne and black pepper. These spices will often create the flavor that you would normally get with lots of salt. It’s not completely the same, but the two do overlap, and you usually do add less salt when there’s pepper in the mix. That’s why I always pepper first before salting!