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Delicious Vegan Carrot Soup for Cozy Nights

Make Vegan Carrot Soup with clear steps, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 lb 450 g carrots, peeled and sliced
  • 1 medium onion chopped
  • 1 tsp grated fresh ginger
  • 3 cups vegetable broth
  • 1 cup unsweetened coconut milk
  • 1/2 tsp ground cumin
  • 1/4 tsp turmeric
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  3. Add the sliced carrots to the pot and stir to combine with the onion mixture.
  4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cover the pot, cooking for 20-25 minutes, or until the carrots are tender.
  5. Once the carrots are soft, add the coconut milk, ground cumin, turmeric, salt, and pepper. Stir well to combine.
  6. Using an immersion blender, puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
  7. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.