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. They're powerful health-promoting foods and blend well with both sweet and savory flavors.

Loaded up with beta-carotene and an army of other antioxidants and fiber carrots fight free radicals to cleanse the liver and colon. These orange avengers are also rich in vitamin K, calcium, magnesium, and phosphorus to build the blood, regulate cholesterol, and support our heart, bones, and nerves.

But, here's what's really awesome: Unlike many other antioxidant-rich foods, the beta-carotene in carrots is heat stable, and light cooking in soups makes it more bioavailable. And, when you pair carrots with healthy fats like those found in coconut milk their carotenoids go craaaaazzzzy.

This creamy spiced carrot soup is an antioxidant ace, it's super easy, and has a mindblowing depth of flavor. What's not to love?

Don't miss making this soup. It's incredible.

Vegan Creamy Carrot Soup

Vegan Creamy Carrot Soup

Serves 6 to 830 MINS
  1. ​In a large saucepan over medium-high heat, warm the oil and sauté 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 sauté 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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