In this recipe:
Carrot and Pickled Ginger +Greens Penne Soup
Warm soup on cold nights, what could be better. This flavorful soup will bring delicious aromas to your home and quickly become a family favorite. With the addition of protein packed Chickapea +Greens Penne it is a vegan, gluten-free meal you can feel great about.
Carrot and Pickled Ginger +Greens Penne Soup
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Course: Soup
- Cuisine: Canadian
- Servings: 6
Ingredients:
- 1 Package Chickapea +Greens Penne
- 2 Tbsp table salt (for boiling pasta)
- 8 medium carrots, chopped
- 2 Tbsp avocado oil
- ¼ tsp garlic powder
- ¼ tsp salt
- 1 medium yellow onion, minced
- 3-4 cloves garlic, minced
- 1 Tbsp pickled ginger, minced
- 4 cups vegetable broth
- 1 can full fat coconut milk (400mL)
- 1 tsp pumpkin pie seasoning
- 1 tsp salt
- ¼ tsp cracked black pepper
- 1 lime, juice of
- ¼ cup fresh cilantro, diced
Instructions:
- Preheat the oven to 400°F
- Cover the cut carrots in 1 Tbsp of avocado oil, ¼ tsp garlic powder and ¼ tsp salt
- Roast the carrots for 30-40 minutes, until soft turning once halfway through baking
- In a large pot heat 1 Tbsp of avocado oil over medium heat
- Add the minced onion, and cook for 5 minutes stirring frequently
- Add the garlic and pickled ginger and sauté for an additional 1-2 minutes
- Remove the onion mixture from the heat and set aside
- When the carrots are done cooking remove them from the oven and add them to the onion mixture in the pot
- Stir the carrots into the onion to coat
- Pour the vegetable broth, entire can of full fat coconut milk and pumpkin pie seasoning into the pot
- Season the contents of the pot with 1 tsp salt and ¼ tsp pepper or to taste
- Return the pot to the stove top and bring the contents to a boil
- Reduce the pot heat to medium-low and simmer for 20 minutes
- Using an immersion blender puree the soup until smooth
- Simmer the soup once pureed for another 5 minutes
- Meanwhile, cook the Chickapea +Greens Penne to package directions in a separate pot (heat 16 cups of water and 2 Tbsp of salt in a large pot over high heat until boiling. Add the pasta to the water, decrease the heat to maintain a gentle boil. Stir and cook the pasta for 5-6 minutes)
- Drain and rinse the pasta
- Add the pasta into the fully cooked soup just before serving
- Top each portion with fresh lime juice and cilantro
- Enjoy!
Recipe Notes:
- The ginger adds a strong flavor to the soup. If a milder flavor is preferred use less minced ginger
- The cook time of the carrots will depend on how big the pieces are. Check them after 30 minutes and continue cooking until soft
- This soup is excellent hot served right after making or cold the next day
- If planning to eat the soup right away, use 3 cups of vegetable broth when making
- The soup reheats well but thickens, use 4 cups of vegetable broth if making ahead to serve after refrigeration