Creamy Vegan Carrot Soup (1 Pot!)

Large pot and bowls of creamy carrot soup next to slices of toasted bread

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 pink pepper flakes, making it tremendous warming and excellent for the transition from winter to spring!

The perfect half? It’s made in 1 pot with simply 10 elements you’ll have round proper now. Allow us to present you the way it’s completed!

Carrots, celery, garlic, onion, thyme, red pepper flakes, coconut milk, flaky salt, vegetable broth, and olive oil

The way 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.

Sautéing onions, carrots, celery, and garlic with dried thyme and red pepper flakes

Then we add dried thyme, salt, and vegetable broth for taste, and pink pepper flakes for a contact of warmth. We stored the seasonings delicate to let the carrots actually shine!

Pouring coconut milk into a pot of soup

Then it’s time to make this soup CREAMY! Coconut milk offers richness and sufficient liquid to mix right into a thick but velvety clean texture.

Ladle in a pot of creamy carrot soup

We hope you LOVE this carrot soup! It’s:

Subtly spicy
Naturally candy
& SO scrumptious!

We adore it topped with crispy chickpeas and croutons or served with toasted entire grain or gluten-free bread. It additionally pairs effectively with our Garlicky Sautéed Greens, Crispy Baked Pesto Tofu, or Lemon & Herb Roasted Hen Thighs.

Extra Straightforward Carrot Recipes

For those who do this recipe, tell us! Go away a remark, charge it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, mates!

Close-up shot of a bowl of creamy vegan carrot soup with red pepper flakes

Prep Time 10 minutes

Cook dinner Time 30 minutes

Complete Time 40 minutes

Servings 6 (Servings)

Course Aspect, Soup

Delicacies Gluten-Free (optionally available), Vegan

Freezer Pleasant 1 month

Does it maintain? 3-4 Days

  • 1 Tbsp olive oil (if oil-free, sub water and add extra as wanted)
  • 2 kilos carrots, peeled and reduce 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, reduce 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 pink pepper flakes (plus extra to style)
  • 3 cups vegetable broth (or store-bought)
  • 1 (14-oz.) can full-fat coconut milk (or sub gentle coconut milk for much less richness)
  • Warmth the olive oil in a big pot over medium warmth. As soon as sizzling, add the carrots, onion, and celery to the pot. Cook dinner over medium warmth, stirring often, till the onions are translucent and the carrots are beginning to soften, about 7 minutes. Then add the garlic, sea salt, dried thyme, and pink pepper flakes. Cook dinner for one more 1-2 minutes, till aromatic.

  • Add the broth and convey the soup to a simmer. As soon as simmering, cowl the pot and scale back warmth to low. Simmer for 15-20 minutes, stirring often, till the carrots are tremendous tender.

  • Flip off the warmth and stir within the coconut milk.

  • 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 standard blender.
  • Season to style with extra salt and/or pink pepper flakes. Serve heat with crusty bread and/or crispy chickpeas (each optionally available)!

  • 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 elements.

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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