Gone Vegan

Lindsay Hutton discovers the politics and pragmatics behind a meat and dairy-free diet.

Winter’s fist is clenched and ready to thud down upon us. The leaves are turning, everyone has the sniffles, and our collective immune systems are losing a perilous game of dodge ball with superbugs. Friends, it’s time to make a pot of soup. 

This soup is an adaptation of a few carrot soup recipes I’ve tried over the years, but it’s easy, quick, filling and stuffed with superfoods. Carrots, obviously full of vitamin C and a heady dose of iron for us vegans. Ginger has been shown to warm the respiratory tract and help soothe budding colds and ‘flu. Add a handful of red lentils and you have yourself a wallop of protein, essential amino acids and fibre. 

An extra added bonus to this soup: it’s cheap.  Though the chipper fabulists in government would have us believe the recession is over, my Q3 didn’t fill me rapturous joy. Even Ted Turner is reeling it in: "You know, if you economize and don’t buy new airplanes or long-range jets, or that sort of thing, you can get by on a billion or two.” In fact, it’s so cheap to make that you can entirely afford to make extra for the winsome, yet sniffling, office crush in the next cubicle. 

Lindsay’s Carrot Ginger Soup

Note: You don’t really need to peel the carrots and potatoes; just give them a good scrub. There’s extra fibre in potato skins!

2 tbsp olive or vegetable oil

1 small onion, diced

1 tbsp minced ginger

2 medium potatoes, scrubbed and cubed

4 large carrots, scrubbed and chopped

4 cups vegetable stock (I use Harvest Sun dehydrated cubes – organic and no MSG)

2/3 cup dried red lentils 

1 tbsp dried parsley

Salt and pepper to taste 

1. In a large saucepan, heat one tbsp of the oil on medium-high heat.  Add the onion and ginger, and fry until soft for approximately 3-4 minutes. 

2. Add the remaining oil, and add the carrots, parsley and potatoes.  Fry to 4-5 minutes, until they soften slightly. Be sure to stir frequently, as the potatoes may stick. 

3. Add the stock, lentils and several generous grinds of salt and pepper. Simmer for 20 minutes. 

4. In a blender or food processor, process the soup in batches until smooth. Reheat if needed, and add additional salt and pepper if required.