Spicy Vegan Carrot Soup

I thought I would squeeze in one more delicious easy vegan soup recipe 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 a gluten free, dairy free, egg free, soy free and nut free vegan menu. When I was looking for killer allergy free recipes, I immediately thought of this delicious spicy carrot soup from my favourite 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” allergy free recipes; and this spicy carrot soup is amongst the treasures that have to be shared.

The best thing about this vegan carrot 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 colour to dishes; but they lend themselves so beautifully to sweet or savoury flavourings, and in this case, a simple blend of spices. This vegan carrot 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 chilli powder. This will create a much tamer blend that is still full of flavour. 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 vegan 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 spicy carrot soup with some raw cashews or macadamias. YUM! If you are looking for fantastic Vitamix recipes and blender recipes this vegan soup is blendsational.

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 flavour. Massel stocks are vegan, gluten free, lactose free, kosher and free of MSG. When I don't make my own home made stock (I really do need to post that recipe) 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 spicy carrot soup 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 vegan 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. Trust me, this is one of those quick easy healthy recipes you will come back to again and again.