Carrot and Pickled Ginger +Greens Penne Soup

Warm soup on cold nights, what could be better. This flavourful soup will bring delicious aromas to your home and quickly become a family favourite. 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


  • 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


  1. Preheat the oven to 400°F
  2. Cover the cut carrots in 1 Tbsp of avocado oil, ¼ tsp garlic powder and ¼ tsp salt
  3. Roast the carrots for 30-40 minutes, until soft turning once halfway through baking 
  4. In a large pot heat 1 Tbsp of avocado oil over medium heat
  5. Add the minced onion, and cook for 5 minutes stirring frequently
  6. Add the garlic and pickled ginger and sauté for an additional 1-2 minutes
  7. Remove the onion mixture from the heat and set aside
  8. When the carrots are done cooking remove them from the oven and add them to the onion mixture in the pot
  9. Stir the carrots into the onion to coat
  10. Pour the vegetable broth, entire can of full fat coconut milk and pumpkin pie seasoning into the pot
  11. Season the contents of the pot with 1 tsp salt and ¼ tsp pepper or to taste
  12. Return the pot to the stove top and bring the contents to a boil
  13. Reduce the pot heat to medium-low and simmer for 20 minutes
  14. Using an immersion blender puree the soup until smooth
  15. Simmer the soup once pureed for another 5 minutes
  16. 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)
  17. Drain and rinse the pasta
  18. Add the pasta into the fully cooked soup just before serving
  19. Top each portion with fresh lime juice and cilantro
  20. Enjoy!

Recipe Notes:

  • The ginger adds a strong flavour to the soup. If a milder flavour 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