14 Soul-Warming Vegetarian Soups

A trio of coconut--coconut oil, coconut milk and toasted coconut flakes--makes its way into this fragrant and lovely twist on a classic Thanksgiving soup from cookbook author Melissa Clark.

Christopher Kostow is a big fan of cabbage; when he makes this soup, he uses cabbage juice to amplify the flavor, but it's also great made with vegetable stock.

Chickpeas are used as the base for this Indian-flavored creamy (though cream-free) soup, which is prepared by first pureeing it, then simmering it, to save time.

This soup with ginger and spinach is great for fighting a cold.

This tangy, luscious soup is an excellent make-ahead dish: Simply puree everything except the garnish, then chill. For a milder version, scale back on the serrano.

This beautiful green soup pairs the tartness of green tomatoes with fragrant basil and thyme. Once you've finished off the soup you can eat the sourdough bread bowl.

Based on a brothy tortilla soup, this fiery, substantial soup is full of nutty-tasting barley, brown rice and bulgur, creating a dish that's high in fiber. Mary Ellen Diaz says it's one of the most popular recipes she makes for First Slice's soup kitchen. "Latin flavors do well on the street," she explains.

Aged goat cheese is a key ingredient in this creamy soup from the Rif Mountains in northern Morocco. Paula Wolfert uses Midnight Moon by Cypress Grove, but goat Gouda also works well. The recipe for the spice blend makes more than you need, but any extra is excellent tossed with roasted vegetables.

David Chang flavors this fabulous broth with dried shiitakes; fresh shiitakes intensify the flavor. The highlight: simple noodles thrown in at the end. "They're based on the udon I learned to make in Tokyo," Chang says.

Trina Hahnemann calls the root vegetables in this simple vegetarian soup the "gold of Nordic soil" because they're high in nutrients and grow well in cold climates.

Antioxidant-rich fennel is one of several good-for-you ingredients in this wonderful soup. Viana La Place simmers Parmigiano-Reggiano rinds in the broth to give it a rich, cheesy flavor. It's another example of the "nothing wasted" approach that Italians take to their cooking: "I also strain the soup and use the broth as a base for other dishes," La Place says.

Known as shorbet ads, this vividly hued lentil soup is very popular in Egypt.

Marcia Kiesel's luxuriously creamy soups are the perfect starters for Thanksgiving dinner because they can be made in advance, then reheated and garnished just before serving.

In their book Wine Food, sommelier Dana Frank and recipe developer Andrea Slonecker pair funky, bright wines with flavorful, vegetable-forward dishes. In this vegetarian version of classic French onion soup, blue cheese and oloroso sherry bring new layers of flavor and depth. Notes of toasted nuts and fruit compote in the sherry pair well with caramelized onions, and its briny acidity cuts through the richness of the cheese.