Vegan Creamy Carrot Soup

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

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 savory flavors, and in this case, a simple blend of spices.

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.

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

Vegan Creamy Carrot Soup

Vegan Creamy Carrot Soup

Serves 6 to 830 MINS
  • 2 tablespoons grapeseed oil or extra-virgin olive oil
  • 2 cups (300g) diced yellow onion
  • 1 tablespoon minced garlic (3 cloves)
  • 1 teaspoon Celtic sea salt, plus more to taste
  • 6 cups peeled and cubed carrots
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon chile powder
  • 4 cups (960ml) vegetable broth
  • 1/2 cup (120ml) full-fat canned coconut milk, plus more to taste
  1. ​In a large saucepan over medium-high heat, warm the oil and saute the onions, garlic and 1/4 teaspoon of the salt for about 5 minutes until the onion is soft and translucent.
  2. Add the carrot, cumin, coriander, and chile powder, and saute for a further 2 minutes until evenly coated and aromatic.
  3. Add the vegetable broth and the remaining 3/4 teaspoon salt, increase the heat to high, and bring to a boil. Reduce the heat to medium, and simmer, partially covered, for about 20 minutes, until the carrots are just tender.
  4. Remove the saucepan from the heat, stir in the coconut milk, and allow to cool slightly.
  5. Pour the soup into your blender in batches and puree on high for 30 to 60 seconds, until smooth and creamy. (For conventional blenders remove the center cap in the blender lid and cover the opening with a kitchen towel so steam can escape while you blend.)
  6. Return the soup to the saucepan, season to taste, and warm it over medium-low heat.
  7. To serve, ladle the soup into bowls, and serve topped with a scoop of cooked grain or crusty bread.

Photo by Trent Lanz; styling by Alicia Buszczak


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