best vegan soup recipes, carrot soup recipe, how to make vegan carrot soup, vegan carrot soup, vegan carrot soup recipe, Vegan soup recipe. If you find yourself cooking this often, it may be worth purchasing an immersion blender. Directions. You’ll be surprised how easy it is to toss this soup together.
I’m not a leftovers kind of gal, and I’ve been going into the leftovers of this. Specifically, roasted carrot soup with 5 cloves of roasted garlic, roasted onions, freshly grated ginger, creamy coconut milk, fresh lime juice and freshly made garam masala. That’s when you need to grab your largest pot and start making this hearty anti-inflammatory soup. I had an idea to roast the carrots for a little bit to get flavour (because, duh), then cook the onions, garlic and ginger on the stovetop, then add the carrots, the other ingredients, and simmer away, then to blend everything together.
You can do this by heating it in the microwave or even on a stovetop if you’d like. Add the carrots, onions, ginger, and curry powder to a soup pot and cover with the vegetable broth. You can of course leave it out if you have any issues with nuts. This is just a summary of the process. The coconut milk is loaded with fibre, your B vitamins and adds the perfect creamy touch to this soup, leaving you feeling comforted, satisfied and yet light. This looks gorgeous! The ingredients are roasted then put right into your blender, so NO time is spent hovering over the stove. Make it spicy – If you would like to give your soup a little kick, add some crushed red peppers, or a little smoked paprika. I still suggest letting the soup simmer for at least 20 minutes to let the flavors blend.
That plus garam masala, aka my favourite spice for vegetables like this and freshly grated ginger means a match made in heaven. It’s not something I would have instantly thought of when I thought of carrot soup, but oh my word, this does take it to the next level of delicious. 7 minutes of prep, and your oven and blender do all the work. Turn the heat to low, cover the pot and let your soup simmer for 15 minutes until the lentils are cooked and the potatoes are tender, but not overcooked. Im sure both would be fine but wanted to see what you actually used. So, this vegan lentil carrot soup has quite a long list of ingredients for a humble dinner, right? « Smoky Millet Pinto Bean Patties (Gluten Free), Cucumber Bites with Sun Dried Tomato Spread ». I added turmeric and halved the coconut milk. Loaded Sweet Potato With Spicy Black Beans and Cashew-Lime Cream. Preheat oven to 425 degrees F/218 degrees C. On a large sheet pan prepared with a silicone mat, parchment or foil, add the carrots and the onions. Rub the seasonings and oil into the vegetables and spread out. Plus, talk about nutrition heaven. This vegan carrot soup is so unbelievably good I almost don’t know the right words to describe it! Fun fact, I didn’t like soups when I was younger. Use other onions – Use any type of onion you have on hand. Find out more about me here.
), wash and chop your veggies. I didn’t have coconut milk so used coconut cream so even creamier and totally delicious for these cooler days. all of which have been linked to chronic inflammation. If you cannot tolerate legumes so well (right now), feel free to blend this soup so that it’s already kind of pre-digested and your mouth doesn’t have to do much chewing anymore. The rest of the ingredients are the usual things I would use in a soup, like vegetable stock, coconut milk, onion, garlic, spices, but the ingredient they added was peanut butter. Soup made on a SHEET PAN. Serve hot for lunch or dinner, or chill and present as a simple yet elegant appetizer soup on a warm evening or as a refreshing lunch on a hot day. This anti-inflammatory soup gives your body everything it needs to be strong, healthy and balanced. Your feedback is really appreciated! My blender automatically blends for about 3 minutes continuously. The broth needs to be very hot so that if helps to break down the vegetables, and so that you can serve the soup right out of the blender.
I didn’t have Red Curry Paste so I used paprika and chilli and curry powder instead and it was delicious.
Oh, so you have an abundance of carrots to use up? I am REA, Garlic Butter Pasta made with @countrycrock #, Things I'm CRAVING: Baked Vegan Mac and Cheese.
Except, that would leave the ginger alone in the stovetop…which is a waste. Use Caution When Blending Hot Ingredients Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. I was so excited about this soup that it was my first example that I showed them, because well, this Roasted Carrot Soup is pretty much heaven on earth. ★☆
With nothing but carrots, coconut milk, and spices, this recipe is vegetarian, vegan, and also gluten-free. So the flavor is subtle, but it’s definitely there, and it adds a wonderful richness to an already deliciously rich carrot soup. About Nicole, About Us | Work with Me | Privacy & Disclosure Policy. This carrot soup will thicken as it cools, so if eating this vegan carrot soup cold, you may want to add a bit extra liquid before serving. A soup I’ve been having for days on end. Some fresh chopped cilantro and a sprinkle of crushed peanuts over the top of this soup is simply fantastic.
(It is also soy-free for those with a soy allergy or avoiding any soy products.) Please do us a favor and rate the recipe as well as this really helps us! Here is some more information about our anti-inflammatory soup! I’m loving this woman, because she makes Roasted Carrot Soup. Roasted Carrot Soup (Vegan + Easy Sheet Pan Soup!) Easy to throw together with just a few simple ingredients. Remove from oven and remove the skins from the garlic. Add the vegetable broth, tomato paste and diced tomatoes. plus black pepper, always go for that combo!
This is just another great example of how you can feed your whole family on a budget while improving everyone’s health.
This creates a wonderful flavor in this soup and it’s highly recommended that you don’t leave it out. Pour everything into the blender and voila!! It’s a totally delicious variation. ), 15 Vegetarian Soup Recipes That'll Take the Chill Off, Vegan Mashed Sweet Potatoes With Coconut Milk, Savory Butternut Squash and Carrot Soup (Vegetarian and Vegan), 22 Delicious High-Protein Vegetarian and Vegan Recipes, Vegan Ginger Carrot Soup Recipe (Gluten-free), Vegan and Gluten-Free Carrot and Coriander Soup With Ginger. Vegan carrot soup is a very light meal, which means your sides can range from light to heavy. The Carrots: You don’t need to peel the carrots first unless you want to. We used olive oil. Fun fact, I didn’t … Endlessly customizable and so delicious! There’s one ingredient in this soup that surprised me and it was inspired by Pinch of Yum. This anti-inflammatory soup is perfect for batch cooking as it can be stored in an airtight container in the fridge for up to 5 days and easily be reheated on the stove or in the microwave for a quick weeknight dinner. Practically the ultimate healing comfort food for a lazy evening and remedy when you’re down with the sniffles. You can check out all my fave vegan soups here, but this is a great one to start with. Store carrot soup in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months. These Roasted Balsamic Brussel Sprouts, Loaded Sweet Potato With Spicy Black Beans and Cashew-Lime Cream, or Crispy Roast Potatoes are some of my favorites!Of course, salads are a classic pairing when it comes to soup. Scroll down for the full recipe with detailed instructions and measurements.
Add all of the remaining ingredients and let the soup simmer on low/medium for about 30 minutes, or until the carrots are soft. Very much agree even better the day after, thank you! I also caramelised the carrots with the onion, before adding the liquid. Recipe. Other Soup Recipes You Might Like: Absolutely delicious! This vegan carrot soup is so unbelievably good I almost don’t know the right words to describe it! Great for guests! If you’re into this vegan lentil soup and scrumptious plant-based dinners in general, we have some great recipes you can try next! With a slice of freshly made crusty bread and my favourite gold spoon, I have become a new woman.
Instead of fresh spinach, you can also use sturdy greens like kale. If you’re new to plant-based eating, you can check out our full transition guide (including downloads) here or go to our whole food plant-based diet guide here. For some added calories, you can sauté the onion and garlic with some olive oil before adding the rest of the ingredients but we like to keep our recipes oil-free. Check for tenderness at 20 minutes and cook longer if needed. Your email address will not be published. For other vegan carrot soup … Add vegetable stock, coconut milk and chopped carrots. Here’s what else we like to add to our one-pot vegan soup! A regular from now on. Allow to cool slightly, and then puree in a blender, working in batches if needed. Comment Policy: Your feedback is really appreciated! Serve this vegan lentil soup on its own, with a side of rice, bread or salad. Uh, dilemma, right? This carrot soup will thicken as it cools, so if eating this vegan carrot soup cold, you may want to add a bit extra liquid before serving. Blend in some fresh parsley, cilantro, or Thai basil to complement the flavors nicely. A quick wash and cutting off the ends is usually sufficient. Bring to the boil and then turn down the heat, cover and simmer until the carrots are soft and cooked (about 25-30 minutes). *The coconut milk must be full fat unsweetened canned coconut milk.
Top with garnish (I used fennel fronds since I had in the fridge, but parsley, chives or dill work just as fine) and a pinch of cayenne for a bit of heat.
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At the same time, you also want to reduce as much as possible foods that increase inflammation in the body, such as added sugar, oils high in omega-6 fatty acids, processed foods, excess alcohol and soda. I’m making this soup for dinner. In a large pot, cook the olive oil, garlic, and onion in a drizzle of olive oil, until the onion is translucent. I had just made very fresh boiling hot broth and used that. Perfect for a simple weeknight dinner or make-ahead meal. Move over, chicken breast, the new protein in town are quick-cooking red lentils.
So good!!
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