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Vegan Carrot Soup Recipe Easy

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Simple Thai Carrot Soup (vegan, glutenfree) Nuts About Greens
Simple Thai Carrot Soup (vegan, glutenfree) Nuts About Greens from nutsaboutgreens.com

Description

This vegan carrot soup recipe is a simple and delicious way to enjoy the health benefits of carrots. It's easy to make and perfect for a quick and healthy meal. The soup is creamy, flavorful, and packed with nutrients. Plus, it's vegan, so it's perfect for anyone who is following a plant-based diet.

Prep Time

The prep time for this vegan carrot soup recipe is around 10 minutes. You'll need to chop up the carrots, onions, and garlic, and measure out the other ingredients.

Cook Time

The cook time for this vegan carrot soup recipe is around 30 to 40 minutes.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 pound carrots, peeled and chopped
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup coconut milk
  • 1 tablespoon fresh parsley, chopped

Equipment

  • Large pot
  • Knife
  • Cutting board
  • Immersion blender or regular blender

Method

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and garlic, and sauté for 2-3 minutes or until the onion is soft.
  3. Add the chopped carrots, vegetable broth, cumin, ginger, cinnamon, salt, and pepper.
  4. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the carrots are tender.
  5. Remove the pot from the heat and let it cool slightly.
  6. Use an immersion blender to blend the soup until it is smooth and creamy. (If you don't have an immersion blender, you can use a regular blender, but be careful as the hot liquid can cause the blender to overflow.)
  7. Stir in the coconut milk and heat the soup over low heat until it is hot.
  8. Serve the soup hot, garnished with fresh parsley.

Notes

  • This soup can be stored in an airtight container in the refrigerator for up to 5 days.
  • If you want a thinner soup, add more vegetable broth or water to the mixture.
  • You can also add other vegetables to this soup, such as sweet potatoes, butternut squash, or parsnips.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 150
  • Total Fat: 7g
  • Saturated Fat: 4g
  • Cholesterol: 0mg
  • Sodium: 600mg
  • Total Carbohydrate: 20g
  • Dietary Fiber: 4g
  • Sugars: 9g
  • Protein: 2g

Recipes FAQ

Can I freeze this soup?

Yes, you can freeze this soup. Allow it to cool completely, then transfer it to an airtight container or freezer bag. It will keep in the freezer for up to 3 months.

Can I use a regular blender instead of an immersion blender?

Yes, you can use a regular blender, but be careful as the hot liquid can cause the blender to overflow. Blend the soup in batches, and allow it to cool slightly before blending.

Can I use other types of milk instead of coconut milk?

Yes, you can use other types of milk, such as almond milk or soy milk. However, the soup may not be as creamy as it would be with coconut milk.

Recipe Tips

  • Be sure to chop the carrots into small pieces so that they cook quickly and evenly.
  • If you prefer a spicier soup, you can add more cumin or ginger.
  • If you don't have fresh parsley, you can use dried parsley or another fresh herb, such as cilantro or basil.
  • For a heartier soup, you can add cooked lentils or beans to the mixture.
  • If you don't have vegetable broth, you can use water and a vegetable bouillon cube or powder.

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