Transfer over, butternut squash! Carrots are again and able to be the brand new SOUPer star on this creamy vegan carrot soup. It’s wealthy because of coconut milk and subtly spicy from crimson pepper flakes, making it tremendous warming and excellent for the transition from winter to spring!
One of the best half? It’s made in 1 pot with simply 10 substances you’ll have round proper now. Allow us to present you the way it’s accomplished!
Tips on how to Make Carrot Soup
Like every good soup (okay, there are some exceptions!), this creamy carrot soup begins with a flavorful base of onion, celery, and garlic alongside the carrots.
Then we add dried thyme, salt, and vegetable broth for taste, and crimson pepper flakes for a contact of warmth. We saved the seasonings delicate to let the carrots actually shine!
Then it’s time to make this soup CREAMY! Coconut milk gives richness and sufficient liquid to mix right into a thick but velvety clean texture.
We hope you LOVE this carrot soup! It’s:
Creamy
Savory
Subtly spicy
Naturally candy
Warming
& SO scrumptious!
We adore it topped with crispy chickpeas and croutons or served with toasted whole grain or gluten-free bread. It additionally pairs effectively with our Garlicky Sautéed Greens, Crispy Baked Pesto Tofu, or Lemon & Herb Roasted Chicken Thighs.
Extra Straightforward Carrot Recipes
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Servings 6 (Servings)
- 1 Tbsp olive oil (if oil-free, sub water and add extra as wanted)
- 2 kilos carrots, peeled and lower into 1/2-inch items (2 kilos carrots yield ~ 6 cups)
- 1 medium onion, diced (1 medium onion yields ~2 cups or 320 g)
- 3 stalks celery, lower into 1/2-inch items (3 stalks yield ~1 ½ cups or 150 g)
- 4 cloves garlic, minced
- 1 tsp sea salt
- 1 tsp dried thyme
- 1/2 tsp crimson pepper flakes (plus extra to style)
- 3 cups vegetable broth (or store-bought)
- 1 (14-oz.) can full-fat coconut milk (or sub mild coconut milk for much less richness)
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Warmth the olive oil in a big pot over medium warmth. As soon as scorching, add the carrots, onion, and celery to the pot. Cook dinner over medium warmth, stirring sometimes, till the onions are translucent and the carrots are beginning to soften, about 7 minutes. Then add the garlic, sea salt, dried thyme, and crimson pepper flakes. Cook dinner for one more 1-2 minutes, till aromatic.
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Add the broth and convey the soup to a simmer. As soon as simmering, cowl the pot and cut back warmth to low. Simmer for 15-20 minutes, stirring sometimes, till the carrots are tremendous tender.
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Flip off the warmth and stir within the coconut milk.
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Utilizing an immersion blender, mix the soup till tremendous clean. Alternatively, let the soup cool for a couple of minutes, then mix it in a conventional blender.
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Season to style with extra salt and/or crimson pepper flakes. Serve heat with crusty bread and/or crispy chickpeas (each optionally available)!
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Retailer leftover soup within the fridge for as much as 3-4 days or within the freezer for as much as 1 month. Reheat within the microwave or on the stovetop till heat.
*Diet data is a tough estimate calculated with out optionally available substances.
Serving: 1 serving Energy: 219 Carbohydrates: 20.8 g Protein: 2.7 g Fats: 14.3 g Saturated Fats: 11.1 g Polyunsaturated Fats: 0.4 g Monounsaturated Fats: 1.7 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 793 mg Potassium: 673 mg Fiber: 5.4 g Sugar: 10.1 g Vitamin A: 4230 IU Vitamin C: 11 mg Calcium: 80 mg Iron: 1.4 mg
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