Creamy Carrot Soup

Name: Creamy Vegan Carrot Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 6 Carrots ((large, peeled and chopped)); 2 Tbsp. Olive Oil; 1 Onion ((diced)); 3 Cloves Garlic ((minced)); ½ Inch Fresh Ginger ((minced)); 4 Cups Vegetable Broth; 14 oz. Coconut Milk ((canned)); 2 tsp. Thyme; 2 tsp. Sea Salt; ½ tsp. Black Pepper; 1 Tbsp. Lemon Juice

A bowl of creamy carrot soup with a decorative swirl on top

We love soup season! And this Vegan Creamy Carrot Soup, a luscious blend that's as nutritious as it is delicious. Crafted entirely with plant-based ingredients, this soup offers a velvety texture and a deep, enticing flavor profile that comes from a thoughtful combination of fresh carrots, aromatic spices, and creamy coconut milk.

Each spoonful is a taste of wholesome goodness, making it a perfect choice for a light lunch or a satisfying dinner starter. It’s easy to make, requiring just a few simple steps, and serves as a wonderful introduction to vegan cooking for those exploring this compassionate lifestyle.

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Prep Time 20

Cook Time 30

Total Time 50

Estimated Cost$17

Course Side Dish, Soup

Cuisine American

Servings Servings

Calories 337.5 kcal

Helpful Equipment

Blender

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Ingredients

6 Carrots (large, peeled and chopped)
2 Tbsp. Olive Oil
1 Onion (diced)
3 Cloves Garlic (minced)
½ Inch Fresh Ginger (minced)
4 Cups Vegetable Broth
14 oz. Coconut Milk (canned)
2 tsp. Thyme
2 tsp. Sea Salt
½ tsp. Black Pepper
1 Tbsp. Lemon Juice

Instructions

Heat the oil in a large pot over medium heat.
2 Tbsp. Olive Oil
Add the aromatic ingredients, sautéing until the onions are translucent and fragrant, about 5 minutes.
1 Onion, 3 Cloves Garlic, ½ Inch Fresh Ginger
Add the carrots to the pot, stirring to coat them in the onion mixture.
6 Carrots
Cook for another 5 minutes.
Pour in the vegetable broth, bringing the mixture to a boil.
4 Cups Vegetable Broth
Reduce heat and simmer until the carrots are tender, about 20 minutes.
Remove from heat.
Stir in the coconut milk, thyme, and lemon juice.
14 oz. Coconut Milk, 2 tsp. Thyme, 1 Tbsp. Lemon Juice
Use an immersion blender or transfer the mixture to a high-speed blender. Blend until smooth.
Return the soup to the pot to warm through. Season with salt and pepper to taste.
2 tsp. Sea Salt, ½ tsp. Black Pepper
Serve hot, garnished with a swirl of coconut milk and a sprig of thyme if desired.

Nutrition

Calories: 337.5kcalCarbohydrates: 20.2gProtein: 4.6gFat: 29gSaturated Fat: 19.9gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 6.3gSodium: 1034.5mgPotassium: 596.2mgFiber: 5.2gSugar: 6.7gVitamin A: 15384IUVitamin C: 11.8mgCalcium: 108.8mgIron: 6.8mg