This vegetarian carrot soup recipe is a nice light soup that is great hot or chilled. It’s a different way to eat carrots, and like some of the best recipes, it is very simple to put together.
Creamy Carrot Soup Recipe
Prep time:
Cook Time:
Time from start to eating:
Makes enough for 4 large bowls
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Ingredients
- 8 large carrots, scrubbed and chopped
- 1 tsp olive oil
- 1 onion, diced
- 2 small potatoes, scrubbed and cubed
- 2-3 tsp whole or ground coriander, toasted
- pinch of salt
- 4 cups water or vegetable stock
- 1 Tbsp fresh mint, chopped
- 1 Tbsp fresh cilantro (or parsley), chopped
- 1 cup vegan milk (rice, coconut, almond, etc)
- pepper, to taste
Directions
- Heat a large sauce pot to medium and saute the onion in the oil until softened. Add the potatoes to the onion in the pan, then add the carrots, then the celery. Cook over gentle heat for 3-4 min, sprinkle with a pinch of salt and then cover. Reduce the heat even further and sweat for about 10 minutes Add the water or stock and bring to a boil. Half-cover the pan and simmer for another 8-10 min, until the carrots and potatoes are tender.
- Toast the whole or ground coriander by putting in an oven for a few minutes. Set aside.
- Process the soup in a food processor or blender until smooth. Stir in the milk and spices. Season, heat gently, taste and adjust seasoning. Serve garnished with the reserved celery leaves. Try adding a bit of lemon juice just before serving to freshen the soup.
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