Cozy Vegan Tempeh Soup with Mushrooms and Carrot

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course, Soup

Cuisine Asian, Fusion, Western

Servings 4

Large soup pot or Dutch oven A sturdy pot helps cook everything evenly. A 5- to 6-quart pot is ideal.
Cutting board and sharp knife For prepping vegetables and tempeh.
Wooden Spoon or Spatula For sautéing and stirring.
Measuring spoons and cups Precision matters when balancing flavors.
Grater or microplane For fresh ginger (you could also mince it finely with a knife).

1 tablespoon olive oil – For sautéing the aromatics. You can substitute with avocado oil for a higher smoke point.
1 medium yellow onion diced
3 garlic cloves minced
1- inch piece of fresh ginger grated – Adds a warming, anti-inflammatory note.
2 medium carrots peeled and sliced
8 oz cremini mushrooms sliced – You can use shiitake or oyster mushrooms for a different flavor profile.
8 oz tempeh cut into small cubes – The star of this soup! It adds texture and plant-based protein.
4 cups vegetable broth – Use a high-quality low sodium broth for the best flavor.
2 cups water
1 tablespoon low sodium soy sauce or tamari – Deepens the umami.
1 teaspoon smoked paprika
½ teaspoon ground turmeric – Excellent for its anti-inflammatory benefits.
Salt and black pepper to taste
1 teaspoon apple cider vinegar or lemon juice – Brightens the final flavor.
Fresh parsley or cilantro chopped (optional) – For garnish and added freshness.

1 cup chopped kale or spinach – Toss it in during the last few minutes for a green boost.
½ cup cooked lentils or quinoa – For even more high protein low calorie soup potential.
Red chili flakes – If you like a bit of heat.

Heat the olive oil in your large soup pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the garlic and ginger and cook for another minute until fragrant.

Toss in the carrots and mushrooms. Cook for 6–7 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown slightly.

Push the veggies to one side of the pot and add the cubed tempeh. Let it brown slightly on each side (about 5 minutes total), stirring only occasionally. This step enhances its nutty flavor and gives the soup a more satisfying bite.

Pour in the vegetable broth and water. Stir in the soy sauce, smoked paprika, turmeric, salt, and black pepper. Bring the soup to a gentle boil.

Reduce the heat to low, cover, and let the soup simmer for about 15 minutes, or until the carrots are tender and the flavors meld.

Turn off the heat and stir in the apple cider vinegar or a squeeze of lemon juice. This adds brightness and balances the earthy flavors.

Ladle the soup into bowls and garnish with chopped parsley or cilantro if desired. Serve hot and enjoy the warm, comforting, protein-rich goodness.