carrot soup vegan

Carrot Soup with Chermoula and North African Spices - a simple healthy soup bursting with flavor. Vegan Adaptable!

Carrot Soup with Chermoula

olive oil

lbs scrubbed carrots- cut into 1/2 inch disks

½ a large onion- diced

garlic cloves-smashed

tsp Cumin seeds

stock

bay leaves

tsp kosher salt

tsp white pepper

honey

yogurt or sour cream

cumin seeds, toasted

teaspoon coriander seeds, toasted

cilantro

Italian parsley

ginger

thyme (optional)

garlic

lemon

lemon juice

chili flakes -or

salt

In a heavy bottom pot, saute onion, cumin seeds and smashed garlic in oil, on medium high heat until golden and tender, about 5-6 minutes, stirring often.

Add carrots, chicken stock, salt, white pepper, bay leaves and bring to a vigorous simmer. Cover and simmer on med low heat for 20 minutes or until carrots are easily pierced with the tip of a knife.  Let cool slightly.

Make the Chermoula

Toast the spices in dry skillet over medium until fragrant and golden. Place all ingredients in a food processor and pulse until combined into a paste, but not too smooth. Set aside in a bowl.

Blend the soup using an immersion blender or in small batches in a blender  until silky smooth.

Place back in the pot and stir in sour cream and maple syrup. Adjust salt and spice level. (Keeping in mind Chermoula will add a LOT of flavor.) Keep warm on low heat until serving.

Divide among bowls, and add a spoonful of chermoula, swirling it in a circle. Add more yogurt or sour cream if you like.

I made this for the first time today and it was AMAZING. I doubled the recipe because I had a strong feeling this was going to be great😊 I left out the yogurt and maple syrup because it was so good by itself that I just did not want to add anything more. Thank you so much for this delectable soup recipe. It is a keeper for sure.

So so soooo good. Do not omit the maple syrup or honey if you're also making the chermoula. Once you add the chermoula, it needs that extra sweetness. So So sooo good.

super recipe. the chermoula was prepared a second time with basil instead of parsley.
And I cooked it with Radish once, very white. very tasty too

This was so good! I don’t do cilantro so I subbed basil for the green sauce instead. Delicious!

This soup was outstanding! One of the best things I've ever eaten! My only variation was the parsley. I only had cilantro.

This was a delicious soup!  Amazing flavor.  I added roasted and salted sunflower seeds on top which added a nice bite to the soup.  I only had parsley for the chermoula which was delicious.  I also only had honey vanilla yogurt which I used and then added just a little bit more honey.  Will certainly make this again!

When life gives you carrots, make vegan carrot soup! Vegan carrot soup is a melody of savory roasted vegetables and cashews for a melt-in-your-mouth creamy soup.

Vegan Roasted Carrot Soup

carrots ((about 6 carrots) peeled and coarsely chopped)

garlic (minced)

celery (chopped)

red onion (about 1/2 cup chopped)

raw cashews

red bell pepper (chopped)

Tablespoons Soy sauce (or Tamari)

Dijon Mustard

Tablespoons fresh dill (chopped)

sea salt

black pepper

organic vegetable broth

dill (chopped)

parsley (chopped)

carrot

Pre-heat the oven to 400 degrees.

Chop all vegetables (ingredients 1-6) and put them in a large bowl with cashews.

In a small bowl or measuring cup, add dijon mustard, soy (tamari), dill, and seasonings.

Whisk together and pour over raw vegetables.

Stir the dijon/soy mixture into the vegetables.

Then, pour the coated vegetables into a casserole pan, and cover.

DO NOT ADD THE VEGETABLE BROTH.

Bake (roast) for 1 hour.

Remove from the oven, and remove the cover.

Let cool completely.

Add cooled roasted vegetables/cashews to a high-speed blender and add 4 cups of the vegetable broth. Or, blend in small batches; 1 cup roasted vegetables and 1 cup vegetable broth at a time.

Blend until smooth.

Transfer to a soup pot, and add the additional 2 cups of vegetable broth.

Heat on medium-low until hot and ready to serve.

Garnish with grated carrots, parsley, and dill.

I regret taking no photos of this one! This was VERY satisfying and just feel good eating it. I only added some spinach at the end. It was DIVINE! So simple and so good. &lt;3 Thanks, Kathy!

Top 2 carrot soup vegan recipes from across the web

The most viewed carrot soup vegan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Carrot Soup with Chermoula

Vegan Roasted Carrot Soup

Top 2 carrot soup vegan recipes from across the web

The most viewed carrot soup vegan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Carrot Soup with Chermoula

Vegan Roasted Carrot Soup

The most viewed carrot soup vegan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine