Move over, butternut squash! Carrots are back and ready to be the new SOUPer star in this creamy vegan carrot soup It’s rich thanks to the coconut milk and subtly spicy from the red pepper flakes, making it super warming and perfect for the transition from winter to spring!
The main part? It has been created 1 container only with 10 ingredients You might be around right now. Let us show you how it’s done!
How to make carrot soup
Like any good soup (okay, there is something exception!), this creamy carrot soup starts with a flavorful base of carrots as well as onions, celery, and garlic.
Then we add dried thyme, salt and vegetable broth for flavor and red pepper flakes for a touch of heat. Let the carrots really shine we keep the spices subtle!
Then it’s time to make this soup creamy! Coconut milk provides richness and enough fluidity to blend into a thick but velvety smooth texture.
We hope you love this carrot soup! This is:
Creamy
delicious
Subtly spicy
Naturally sweet
warm up
& very tasty!
We like to serve it topped with crispy chickpeas and croutons, or with toasted whole grain or gluten-free bread. It also pairs well with our Garlicky Sautéed Greens, Crispy Baked Pesto Tofu, or Lemon & Herb Roasted Chicken Thighs.
More easy carrot recipes
Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!
serving 6 (Environment)
- 1 table spoon olive oil (If oil-free, add water sub and more if needed)
- 2 pounds Carrots, peeled and cut into 1/2 inch pieces (2 pounds of carrots yields ~6 cups)
- 1 the middle Onion, chopped (1 medium onion yields ~2 cups or 320 grams)
- 3 stalks Celery, cut into 1/2-inch pieces (3 stalks yield ~ 1 ½ cups or 150 grams)
- 4 cloves Garlic, minced
- 1 teaspoon Sea salt
- 1 teaspoon dried thyme
- 1/2 teaspoon Stay red pepper (more to taste)
- 3 the cup Vegetable broth (or store bought)
- 1 (14-oz.) can Full fat coconut milk (or light coconut milk for less richness)
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Heat the olive oil in a large pot over medium heat. Once hot, add the carrots, onions and celery to the pot. Cook over medium heat, stirring occasionally, until the onions are translucent and the carrots begin to soften, about 7 minutes. Then add the garlic, sea salt, dried thyme and red pepper flakes. Cook for another 1-2 minutes until fragrant.
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Add the broth and bring the soup to a simmer. Once boiled, cover the pot and reduce the heat. Simmer for 15-20 minutes, stirring occasionally, until the carrots are very tender.
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Turn off the heat and stir in the coconut milk.
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Using an immersion blender, blend the soup until super smooth. Alternatively, let the soup cool for a few minutes, then blend it in a traditional blender.
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Season with more salt and/or red pepper flakes. Serve hot with crusty bread and/or crispy chickpeas (both optional)!
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Store leftover soup in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. Reheat in microwave or stovetop until hot.
*Nutrition information is a rough estimate calculated without optional ingredients.
Worship: 1 bhajana Calories: 219 Sugars: 20.8 g Protein: 2.7 g Fat: 14.3 g Saturated Fat: 11.1 g Polyunsaturated Fats: 0.4 g Monounsaturated fats: 1.7 g Trans fats: 0 g 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