VEGAN CREAMY CARROT SOUP

Cold weather is already here, and soups are one of our favorite cozy meals, like this Vegan Creamy Carrot Soup.

Prep Time 5

Cook Time 25

Total Time 30

Course Entree, Soup

Cuisine Gluten-Free, Vegan

Servings 4 people

2 ¼ cups vegetable broth Low sodium
1 yellow onion Medium-sized, chopped.
2 celery stalks Finely chopped.
2 cloves garlic Minced.
1 ½ lb. carrots peeled and chopped in small cubes (about 3 cups of chopped carrots).
2 cups water
1/2 tsp ground ginger
1 ¼ cup coconut milk Canned light or lite. ¼ cup to garnish.
Salt and pepper to taste
Parsley and crushed red pepper To garnish. Optional.

In a large soup pot, add ¼ cup of vegetable broth. Over medium heat, sauté the onion and celery until the onion is translucent. Add garlic and sauté for about 30 seconds until fragrant. Then add carrots, ginger, salt, pepper, and sauté for 5 minutes more.
Add the rest of the vegetable broth and the water to cover the ingredients. Stir to combine.
Bring to a boil, and then reduce the heat to keep a gentle simmer. Cover the pot and cook for 15 to 20 minutes, or until the carrots are tender.
Mix the preparation with a blender until smooth.
Return to the heat, add the light coconut milk and stir until combined.
Taste the soup and adjust the seasoning if needed.
Serve immediately with some herbs, more light coconut milk, or your favorite toppings.

For obtaining that smooth texture, you’ll need a blender. I prefer immersion blenders for convenience; however, a countertop one works perfectly too, and even better in terms of creaminess results.
If you have some leftovers, keep them in the refrigerator, covered, for up to three or four days.
You can also freeze this soup up for up to 6 months.
The small you chop the carrots, the quicker they’ll cook. So, the cooking time could vary depending on the size you chop them.