THE BEST VEGAN CARROT SOUP EVER

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This is a vegan spin on a Bavarian carrot soup. It is very delicious and I have even seen it made with other vegetables, like beets, as the star of the dish. Try it out and experiment with other vegetables. I have even substituted the celery with an extra carrot and a teaspoon of celery seed and it worked out great. The recipe listed is my favorite and it is a great go-to for vegans. Enjoy!

Provided by Hrdlicka

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 1h25m

Yield 4

Number Of Ingredients 11

¼ cup vegan butter, cubed
3 cups vegetable broth
1 large potato, peeled and cubed
2 ½ cups peeled and sliced carrots
1 cup chopped onion
1 stalk celery, chopped
1 teaspoon grated fresh ginger
½ cup coconut cream
1 teaspoon curry powder
½ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Heat vegan butter in a Dutch oven over medium heat until melted. Add vegetable broth, potato, carrots, onion, celery, and ginger; cover and cook, stirring occasionally, until potato is tender, about 30 minutes. Uncover soup and let cool, about 15 minutes.
  • Puree soup in batches in a food processor or high-speed blender until smooth.
  • Return soup to the Dutch oven; stir in coconut cream. Season with curry powder, salt, and pepper. Cook over low heat until soup is heated through, about 10 minutes.

Nutrition Facts : Calories 344.8 calories, Carbohydrate 33.6 g, Fat 22.3 g, Fiber 6.6 g, Protein 5 g, SaturatedFat 12.3 g, Sodium 816.4 mg, Sugar 8.5 g

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