Vegan Carrot Soup
This vegan carrot soup is creamy, comforting, and made with simple everyday ingredients. It comes together in one pot in about 30 minutes and is perfect for a quick lunch or an easy dinner.
Servings: 6
Calories: 250kcal
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 3 garlic cloves minced
- 2 pounds carrots peeled and chopped
- 1 (14-ounce) can full-fat coconut milk
- 3 cups vegetable broth or water
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and garlic and cook for about 3–5 minutes, until softened.
- Add the carrots, coconut milk, vegetable broth, cumin, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15–20 minutes, or until the carrots are tender.
- Blend until smooth using an immersion blender directly in the pot, or carefully transfer the soup to a regular blender.
- Serve warm with your favorite toppings.
Notes
- Store in an airtight container in the fridge for up to 3–4 days.
- Let the soup cool completely before storing or freezing.
- Freeze in a freezer-safe container or bag for up to 2–3 months.
- Thaw in the fridge overnight or use the microwave if you’re short on time.
- Reheat on the stovetop over low heat, stirring occasionally, until heated through.
- Add a splash of vegetable broth or water if it gets too thick after storing.
- You can also reheat it in the microwave in 1–2 minute intervals, stirring in between.
Nutrition
Serving: 1serving | Calories: 250kcal | Carbohydrates: 20g | Protein: 3g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 778mg | Potassium: 669mg | Fiber: 5g | Sugar: 9g | Vitamin A: 25515IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 3mg
