Vegan Creamy Carrot Soup

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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Blender
    Blender

I thought I would squeeze in one more delicious soup before I head back to America to bask in the warmth of a Northern Hemisphere Summer, and all things raw! I had a Winter “soup and salad” night this week, and I needed to accommodate some food allergies and come up with an allergy-free menu. When I was looking for recipe inspiration I immediately thought of this delicious spicy carrot soup from my favorite Healing Foods cookbook.

Since I posted the sugar free chocolate prune cake and the happy garlic peasant soup recipes I have had numerous emails asking how to get a copy of this fantastic book that is currently out of print. Unfortunately, I have not been able to locate any copies of this book. However, I have gained permission from Anness publishing to post a few more of their “healing” recipes; and this carrot soup is among the treasures that have to be shared.

The best thing about this soup is that it is gluten free, dairy free, nut free, egg free, soy free and is dead easy to make and absolutely delicious. I love carrots. Not only are they loaded with nutrients and add a gorgeous vibrant color to dishes; but they lend themselves so beautifully to sweet or savoury flavorings, and in this case, a simple blend of spices. This soup does have a bit of bite to it. For those of you not fond of spicy dishes, only add in a tiny pinch of the chili powder. This will create a much tamer blend that is still full of flavor. The coconut milk is also optional. I find it balances out the spices, and adds an incredible creamy element that makes the carrots sing. But this soup is just as tasty without it. So, for those of you looking to reduce the fat content of this recipe, just leave it out. You could, of course, cream up this soup with some raw cashews or macadamias.

I will say that if you want this soup to taste exactly like mine, the vegetable stock/broth that you use is important. Not all stocks were created equal. They really do vary in quality and taste. I always use Massel vegetable stock, which I believe is superior in quality and flavor. Massel stocks are vegan, gluten free, lactose free, kosher and free of MSG. When I don't make my own homemade stock, I always use Massel stocks. I actually prefer to use the stock cubes so I can control the strength. I use 1 stock cube for every 2 cups of filtered water.

This recipe is not particularly generous and only serves about four people. With four cups of vegetable broth it creates a luxurious thick velvety treat that is very filling. You could always add in some more strong vegetable broth in order to thin it out for a nice starter for six. Or just double the recipe to serve eight. But this soup is at its best when it is creamy, rich and thick.

Top with some freshly chopped coriander and a scoop of grain, and this makes a delightful quick and easy healthy dinner with a difference.

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Vegan Creamy Carrot Soup

Vegan Creamy Carrot Soup

Serves 475 MINS
  1. In a large saucepan heat the oil, garlic, onions, carrots and salt, and gently stir for about 5 minutes.

  2. Add the spices and stir for another 5 minutes letting the flavors infuse.

  3. Cover with stock and bring to the boil.

  4. Simmer gently for about 45 minutes or until the carrot is cooked through.

  5. Puree soup in your blender, return to the pot and stir in the coconut cream.

  6. Garnish with fresh coriander and parsley.

Serve with gluten free garlic croutons, gluten free crusty bread or a grain ball.

Recipe adapted from a Lorenz Books title ‘Healing Foods for Special Diets’. Published here with their permission.

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