It’s been abnormally cold on the West Coast of Canada this winter. Usually I make sure to tell people we don’t get a lot of snow or freezing temperatures on this side of the country. But this winter is a different story! I’ve been home since the beginning of December and we’ve had a bit of snow each week – it’s sticking around too! Thankfully it’s perfect soup weather. This pot of Carrot, Yam, and Ginger soup is just the ticket to warm you up and ward off any colds.
Before I get onto the recipe, I thought I’d share a few photos I’ve taken on my winter walks.
No matter what kind of day I’m having, I always feel better after getting outside for a walk. When I take my camera with me it becomes a more meditative process too. I find myself focusing a lot more on the present moment, observing the sights around me, looking for a good angle to take a snap.
I need to warm-up my chilly fingers when I get home from taking pics outside. Carrot, Yam, and Ginger soup is really easy to put together, especially since you don’t need to worry about perfectly dicing your veggies. Just chop everything up in rough chunks to get the soup simmering as quickly as possible. Once veggies are tender, a quick blitz with an immersion blender or kitchen-top blender turns everything into a silky smooth, slightly spicy soup. It’s lovely served with crackers, but I like the combination of corn tortilla chips as well. Hope you enjoy warming up with some Carrot, Yam, and Ginger soup this winter! Let me know how you like it in the comments.
Carrot, Yam, and Ginger Soup (Vegan)
A delicately spiced, pureed soup, perfect for cold winter days.
- 1 tbsp vegetable oil
- 1 small yellow onion diced
- 1 clove garlic sliced
- 1 tbsp ginger minced
- 2 medium carrots chunked
- 1 large yam or sweet potato chunked
- 1 tbsp turmeric
- 1/8 tsp chili flakes (or to taste)
- 2 1/2 cups water
- 1/2 tsp salt
- 1/2 cup coconut milk (optional)
- 1 lime juiced
- 1/4 cup fresh parsley or cilantro chopped
In a large soup pot, saute the onion in the oil until starting to turn golden. Add garlic and ginger and stir until fragrant (about 1 minute). Add turmeric and chili flakes.
Place carrot and yam chunks into the pot, pouring the water over top and adding salt. Cover and let simmer for about 10-15 minutes or until vegetables can easily be pierced with a knife.
Remove soup pot from the heat. Puree soup in the pot with an immersion blender or transfer soup into a kitchen-top blender, blending in batches if necessary. When soup is silky smooth transfer back into soup pot and add coconut milk (if using). Simmer over low heat for a further 5 minutes. Add lime juice and stir in parsley or cilantro.
Serve soup in bowls garnished with a few fresh herb leaves and a lime wedge if you desire.