Creamy Carrot and Coconut Soup

Saucepan, Immersion Blender (or Blender/Food Processor)

10 minutes

30 minutes

Vegan

vegan, creamy, carrot, coconut, soup, 30 minutes

Main Course

Simmering

Vegan

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2 tablespoons olive oil

1 onion, diced

2 cloves garlic, minced

2 carrots, peeled and diced

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon ground turmeric

¼ teaspoon ground cinnamon

400 ml vegetable stock or water

200 ml coconut milk

Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook for 3 minutes until softened.

Add the carrots to the pan along with the spices and cook for another 3 minutes until fragrant.

Pour in the vegetable stock or water and bring to a boil. Reduce heat to low and simmer for 10 minutes until the carrots are tender.

Remove from heat and stir in the coconut milk until combined. Use an immersion blender to blend the soup until smooth. Alternatively you can transfer it to a blender or food processor to blend it up.

Serve warm with your favorite toppings such as fresh herbs or croutons!

Calories – 250 kcal; Fat – 15 g; Carbohydrates – 24 g; Protein – 4 g; Fiber – 5 g

This vegan Creamy Carrot and Coconut Soup is a comforting and flavorful soup that takes only 30 minutes to make! It’s made with simple ingredients like onion, garlic, carrots, spices, vegetable stock or water, and coconut milk for a delicious meal that’s packed with nutrition!

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