Creamy Vegan Carrot Soup

Large pot; Immersion blender; Knife; Cutting board; Measuring spoons; Measuring cups; Spatula/wooden spoon

10 minutes

35 minutes

Vegan

vegan, carrot, soup, creamy, comforting

Main Course

Simmering

Vegan

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2 tablespoons olive oil

1 onion, diced

2 cloves garlic, minced

500g carrots, peeled and diced

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground turmeric

1 litre vegetable stock or water

Salt and pepper to taste

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened.

Add the carrots and spices and cook for another 5 minutes.

Pour in the vegetable stock or water and bring to a boil. Reduce the heat to low and simmer for 20 minutes or until the carrots are tender.

Remove from heat and blend with an immersion blender until smooth. Season with salt and pepper to taste.

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

Calories – 170 kcal, Fat – 7 g, Carbohydrates – 22 g, Protein – 4 g

This vegan Cream of Carrot Soup is a creamy and comforting soup that is perfect for a light lunch or dinner! It’s easy to make with simple ingredients like onions, garlic, carrots, spices, vegetable stock or water – all cooked together in one pot! The result is a delicious soup that can be topped with your favorite toppings such as fresh herbs or croutons!

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