Vegan soup full of flavors from the Islands with ginger and coconut milk melding with pureed carrots. And a product review of a Ninja Blender!
Disclaimer: I was provided a Nutri-Ninja® | Ninja® Blender by Ninja. All opinions are completely my own (and those of Carnivorous Maximus).
There’s a new blender in my kitchen, and it has completely replaced not only everything I did with my old one, but also many things I was using my food processor for. I’ve used this Nutri-Ninja® | Ninja® Blender for puréeing soups, puréeing vegetables, chopping onions and red peppers for a Spanish soffritto, all kinds of smoothies, and making breadcrumbs. And I’ve only had it for a week.
Ninja was one of the top conference sponsors of The International Food Blogger Conference in Seattle last month. Unfortunately, I had to cancel at the last minute and missed their product demos, so I was super excited when they reached out to me with an opportunity to put this blender through its paces and write a review.
Speaking of smoothies, thanks to this new baby, my mornings just got a little healthier. I was having fruit and yogurt every morning with some chia seeds. Not too bad, right? But with this blender, now I’m making smoothies almost every morning that are limited only by what’s in the refrigerator. Some mornings I’ve had a kale – orange – mango smoothie, other mornings berry – orange – banana smoothies. Sometimes I throw an apple in or pineapple. This morning I had a smoothie of oranges, strawberries, blackberries, and kale. Two glasses down, and I want a third. So be on the lookout for smoothie recipes coming soon!
But first, I wanted to post this carrot soup. I’ve wanted to post it for ages, but kept putting it off. Batch puréeing in my old blender has always been one of my least favorite tasks in the kitchen. This soup is a great balance of Island flavors with the ginger and coconut milk mixed in with the carrot. And with this new blender, oh so easy.
Here are some of the things I love most about this blender:
- The 72-ounce pitcher is big enough that now I don’t have to purée soups in batches. And the lid locks down so no more accidental purée showers in the kitchen. This is HUGE for me.
- It comes with two large cups – 32 ounce and 24 ounce – that fit on the base to blend up smoothies. And they have their own sippy-cup attachments for when I’m running out the door.
- For smoothies, this blender is super smart and follows an automatic built-in pattern of pulses, speeds and pauses to make a perfect smoothie every time. It has 5 automatic programs in all, depending on what you want to do, or you can just use manual speeds. No more having to stop the blender and rejuggle everything with a spatula that invariably hangs up on the blades.
- I don’t have to cut up my fruit. I just peel an orange, cut it in half and throw it in. So much easier. Same for apples and anything else I’ve tried. The kale is very coarsely chopped into large pieces.
- It has suction cups that hold it in place so I can do something else in the kitchen while it’s doing its job. I’m a big fan of divide and conquer – just ask my husband.
- It’s lightweight, easy for moving from cabinet to counter.
The only complaint in my household came from my husband, Carnivorous Maximus:
- He wishes there was a way to drain the water from the pitcher when it’s turned upside down in the dishwasher. When we empty the dishwasher, the base is always filled. He has the same complaint about the bowl from our food processor.
I know there are some great blenders out there right now – much better than was available the last time I got a blender (which was longer ago than I’m admitting, but I could donate it to a museum if it wasn’t stained from a Beet Incident a few years ago). These days, there are a lot of features to compare on blenders and to weigh against price. But if you’re looking to trade up your blender, I highly recommend you check out the Ninja family. They have a whole line of these workhorses and I’m now officially a fan. And so is Carnivorous Maximus.
Vegan Ginger-Carrot Soup
- 2-3 Tbsp grapeseed oil
- 1 pound carrots peeled and sliced into 1/8″ thick disks
- 3 stalks celery chopped
- 1 medium yellow onion chopped
- 4 tsp fresh ginger peeled, finely chopped
- 4 cups vegetable broth
- 8 ounces russet potatoes peeled, chopped
- 1 Tbsp brown sugar packed
- 1/2 cup coconut milk
- 2 Tbsp Thai green curry
- Juice from 1 lime
- 1 tsp kosher salt or to taste
- 1/2 tsp white pepper
- Heat the grapeseed oil in a pot large enough to cook the soup over medium-high heat. Add the carrots, celery, onion and ginger and toss to coat. Sauté until the vegetables slightly soften, about 10 minutes.
- Stir in the stock and simmer for 10 minutes. Add the potatoes and simmer for another 5 minutes or until everything is tender.
- Pour the soup into a blender (in batches if necessary) and puree until completely smooth.
- Pour back into the pot and add the remaining ingredients. Serve warm and enjoy!