Winter Vegetable Soup
In the cold days of winter we need a warming winter vegetable soup for lunch – just the right comfort food.
With a simmering pot of soup on the stove, and the delicious aroma of fresh scones or biscuits to accompany it wafting from the oven, what better antidote could you find to chilly days! I’ve chosen one based on delicious carrots and a just a hint of warming ginger. Paired with fresh biscuits, it’s a perfect warming winter soup.
Carrot soup is a flavourful way to get your vitamin A, an antioxidant while supplying you with beta-carotene, the substance that gives carrots that warm orange colour. Beta-carotene is converted to vitamin A in the liver.
Carrots have a number of health benefits. They are a weight loss friendly food since they have a low glycemic index. They may lower cholesterol levels and improve eye health. Carrots are a good source of fiber, vitamin K, and potassium.
Our local farm markets sells ten and twenty-five pound bags of large clean carrots, dug from their fields, in the fall. I buy and store them in the drawer of the fridge and out on the deck in a cooler, where they can remain crisp for many weeks. Perfect to add to soups and stews.
As a result, I’ve created this creamy gingered carrot soup to warm you up and keep you nourished. The recipe makes enough for 6 creamy servings. It also freezes well.
Creamy Gingered Carrot Soup
- 1 tablespoon oil – avocado or peanut
- 1 tablespoon butter
- 1 pound carrots, diced
- 2 stalks celery, chopped
- 2 large leeks, washed and sliced
- 2 cups chicken or vegetable broth
- 2 cups water
- 1 can coconut milk
- 2 medium potatoes, peeled and diced
- 1 small yam, peeled and diced
- 2 tablespoons fresh ginger, finely minced
- salt and pepper to taste
- 2 tablespoons finely chopped parsley
Place a stockpot over low heat, and add the oil and butter. When the butter has melted and the pan is warmed, add the carrots, celery and leeks. Cover, and stir occasionally for 8 minutes.
Add the broth, water, coconut milk, potatoes, and ginger and 1 teaspoon salt. Bring the soup to a boil, then reduce the heat and allow it to simmer for about 25 minutes, or until all the vegetables are tender.
Remove from the stove, and puree the soup. I recommend using a high speed blender or a vitamix rather than a stick blender. The soup will be much creamier and thicker.
Return the soup to a clean pot and ensure it is heated through. Adjust the seasonings; add the fresh parsley and serve your winter vegetable soup with fresh buttermilk biscuits (recipe below).
Find more winter soup recipes here:
Fresh Buttermilk Biscuits:
- 2 cups flour (all purpose)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- half teaspoon salt
- 1/2 cup butter
- 3/4 cup buttermilk
Preheat the oven to 40˚. Mix the flour, baking powder, salt and soda in a bowl. Cut in the butter until it resembles coarse crumbs. (You can do this in a food processor.) Mix in the buttermilk.
Turn the dough out onto a floured surface and knead lightly for a minute. Press or roll the dough out until it is about 1 inch thick, and is square. Cut into 2 inch squares and place onto a baking sheet.
Bake for 15 minutes, and serve hot. These buttermilk biscuits are a delicious accompaniment to almost any winter vegetable soup.