vegan carrot soup

Delicious Creamy Carrot Soup with ginger &amp; coconut milk made in the instant pot in just 30 minutes. This dump-and-go recipe for Instant Pot Carrot Soup is so easy &amp; makes the most comforting soup! 

Instant Pot Carrot Soup with Ginger &amp; Coconut Milk

lbs Carrots (about 8-10, peeled and cut into 2 inch pieces.)

Onions (sliced, I used yellow onions)

1-1/2 teaspoon Ginger (grated)

Vegetable Broth

Coconut Milk (I used chakoh brand)

Coriander powder (Dhaniya powder)

Ground Cumin (Jeera powder)

Ground Turmeric (Haldi powder)

Paprika (adjust

Salt (adjust

Place all the ingredients except coconut milk in the instant pot steel insert. Stir them and close lid with vent in sealing position.

Pressure cook on high pressure for 10 minutes. When the instant pot beeps, let the pressure release naturally.

Open the pot and blend the soup smooth using an immersion blender or regular blender. If using regular blender, you may need to cool the ingredients before blending. Get the contents back to the instant pot. 

Stir in coconut milk. Top with your choice of garnishes and serve.

This Roasted Carrot Soup tastes absolutely creamy, is loaded with flavour and is made in your oven! The ingredients are roasted then put right into your blender, so NO time is spent hovering over the stove. It's the easiest soup you'll ever make. It's also vegan, gluten-free and loaded with delicious healthy ingredients.

Roasted Carrot Soup (Vegan + Easy Sheet Pan Soup!)

coconut oil (13.05 grams)

garam masala

garlic (skins smashed but left on)

ginger (7 grams)

onion

vegetable broth (boiling hot*)

coconut milk)

juice of one medium sized lime

sea salt

turmeric for health benefits

ginger

cayenne

Preheat oven to 425 degrees F/218 degrees C.

On a large sheet pan prepared with a silicone mat, parchment or foil, add the carrots and the onions. Drizzle the olive oil over the vegetables and the garam masala. Season with a grinding of fresh sea salt and ground black pepper. Rub the seasonings and oil into the vegetables and spread out. Add the garlic in with the vegetables at this point.

Roast for 30 to 35 minutes, turning halfway, until veggies are roasted and carrots are fork tender.

Remove from oven and remove the skins from the garlic.

In a large blender, add all the remaining ingredients with the vegetables. Ensure that the broth is very hot. If you're not using large blender (holds at least 6 cups) then do this in increments.

Using the soup setting on your blender, or a very powerful blend option, blend until creamy and smooth. My blender automatically blends for about 3 minutes continuously.

Taste and add salt and pepper to taste if necessary.

Top with garnish (I used fennel fronds since I had in the fridge, but parsley, chives or dill work just as fine) and a pinch of cayenne for a bit of heat.

Serve into bowls and enjoy!

Today’s carrot soup recipe can be made with just a sheet pan and blender, so clean up is a breeze! The addition of full-fat coconut milk (*the soup is dairy-free!) makes this carrot soup insanely creamy and smooth. This soup unintentionally checks all of the boxes: gluten-free, vegan (and thus, vegetarian), paleo, dairy-free. The works!

Vegan Garam Masala Carrot Soup 

yellow onions, chopped into 1-inch pieces

(liquid state) coconut oil olive oil

2 teaspoons ground garam masala (*see note)

cayenne pepper

salt

juice of half a lime

black pepper

microgreens,

Preheat the oven to 425 degrees F (220...

Preheat the oven to 425 degrees F (220 C) with a rack in the center position. Line a sheet pan with aluminum foil. Place the carrots and onions on the sheet pan, drizzle with coconut oil (or extra virgin olive oil, if using), ground garam masala, cayenne pepper, and salt. Toss the vegetables with your hands to evenly coat the vegetables. Spread into an even, thin layer.

Roast the carrots and onions until lightly caramelized...

Roast the carrots and onions until lightly caramelized and very fork tender, tossing them halfway through, about 25 to 35 minutes.

Place the coconut milk (if desired, reserve about...

Place the coconut milk (if desired, reserve about 1 – 2 tablespoons for drizzling and garnishing the soup) and 1 and 1/4 cups boiling hot water in a high capacity blender. If using a smaller blender, you may need to do this step in batches. Using the foil, transfer the roasted carrots and onions to the blender. Add the lime juice. Puree until very smooth and creamy. If the soup is too thick, add a few tablespoons of hot water at a time until desired consistency is reached. Season the soup to taste with salt, pepper, and additional lime juice (if desired).

Serve the soup hot from the blender, garnishing...

Serve the soup hot from the blender, garnishing with a drizzle of coconut milk, olive oil, and fresh micrograms as desired.

Healthy Potato Carrot Tomato Soup is just the soup you need when you are craving a healthy, hearty and plant-based soup full of whole food ingredients and using what you already have on hand. It is full of veggies, naturally gluten-free, oil-free and low-fat! 

Healthy Potato Carrot Tomato Soup

(480 grams) fire-roasted tomato puree (see directions)

water

(240 grams) diced red onion

garlic, minced

paprika

coriander

gold potatoes,

long carrots, sliced 1/4 inch pieces (212 grams)

chili pepper sauce (see NOTES)

spinach (optional),

scale.

Now, this soup is delicious made right away, but the flavor (just like with any soup) tastes even more amazing the next day. One of the key flavors to this soup is the fire-roasted tomatoes, so you do not want to skip this. You will simply puree a large can of fire-roasted tomatoes in a blender into a smooth consistency. Measure out 2 cups and set aside. You can use the remainder for the sauce for these Vegan Stuffed Ricotta Shells or any recipe calling for tomato sauce.

To a large pot, add ONLY 1/2 cup of the water and the red onion over medium heat. Cook for about 5 minutes, stirring occasionally until tender.

Add the garlic and cook another 1-2 minutes, being careful not to burn. Add more water if needed.

Add the paprika, coriander, salt and pepper and stir for about 15 seconds to soak up any liquid.

Add the remaining 3 1/2 cups water, potatoes and carrots and bring to a rolling boil. Once boiling, cover and lower the heat to low. Simmer for 8 minutes.

Add the tomato puree and the chili pepper sauce. Raise the heat back to medium and cook for another 8 minutes or until the veggies are tender to desired preference and the soup should have thickened a lot more by now. If using, add the spinach now. Heat through for a couple of minutes.

Now, let the soup sit about 10 minutes to thicken up just a bit more. Taste and if desired, add more salt or red pepper flakes for additional heat. Additionally, you can add more of the chili pepper sauce also.

With just 4 simple ingredients you could be tucking into a bowl of this sweet &amp; fragrantly warming, velvety smooth Vegan Carrot Soup. It&#x27;s like a surprise burst of warm winter sunshine in a bowl.  

Creamy Vegan Carrot Soup

carrots

3-4 inch long fresh ginger root

oil oil oil

/ coconut milk

salt & pepper (,

Preheat oven to 400°F

Peel the carrots. Chop into large (about an inch long) chunks.

Peel and chop the onion into chunks about the same size as the carrot

Cut the ginger into 2 to 3 pieces. Don't worry about peeling it.

Place all the vegetables (including the ginger) into a shallow oven proof pan, coat with oil and cook until tender. Mine took about 50 minutes. Check them by prodding with a fork.

Remove the vegetables from the oven.

Now blend the vegetables with the coconut milk and enough of the water to get the blender moving well.

You will probably need to do this in 2 or 3 batches. You&#39;ll be pouring it all into a saucepan after to warm through, so it doesn&#39;t matter if you use all coconut milk in one batch and all water in the next.

Once everything is smooth and creamy pour it into a large saucepan pan, add more of the water to thin as necessary and get the texture you like, then season to taste. I used 3 teaspoons of salt and 1 teaspoon of pepper but everyone&#39;s tastes vary so add as much or as little as you need.

Warm through gently in the pan then serve.

This vibrant and creamy vegan Carrot Ginger Soup is made with roasted carrots and coconut milk. It comes together quickly and easily and is perfectly spiced

Carrot Ginger Soup

carrots (rough chopped)

olive oil (divided)

Salt and pepper (to taste)

garlic

turmeric

vegetable broth (low sodium)

unsweetened coconut milk (light fat)

Cilantro (for serving)

Crusty bread (for serving)

Preheat the oven to 425° F and line a large, rimmed baking sheet with parchment paper.

Place the carrots on the baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper, then toss to combine. Roast in the preheated oven until the carrots start to caramelize and become fork tender, about 25 to 30 minutes, tossing halfway through.

Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Cook the onions until soft and translucent, about 5 to 7 minutes.

Add the garlic, ginger, coriander and turmeric and cook until fragrant, about 30 seconds. Add the vegetable broth and turn the heat to low until the carrots are done roasting in the oven. Transfer the carrots to the pot (reserve a few for topping the soup) and puree with an immersion blender (or regular blender, in batches) to desired consistency.

Stir in light unsweetened coconut milk and serve topped with fresh cilantro an crusty bread, if desired.

https://content.jwplatform.com/videos/QsNEUS9b.mp4

A delicious one pot, creamy and thick carrot soup that you will be making again and again. The recipe is also vegan.

Carrot Soup

oil (- sunflower

onions (or 1 medium-sized onion

garlic garlic

carrots carrots carrots

celery

cumin seeds

salt (or add as per taste)

Vegetable Stock

water (- while blending, optional)

parsley (or chopped cilantro (coriander leaves))

lemon juice (- optional)

chopped parsley (or chopped cilantro (coriander leaves))

bread croutons (- optional)

In a thick bottomed pan or pot, heat sunflower or olive oil on a low to medium-low heat. Add chopped onions and chopped garlic.

Sauté on a low to medium-low heat till the onions soften.

Add chopped carrots, celery, cumin seeds and salt. Mix well.

Pour the vegetable stock or water. Stir and mix again.

Cover pot with a lid. Simmer on a low or medium-low heat till the carrots become tender.

When simmering, do check a couple of times to see if the liquids have dried or not. If the liquids have dried, then add ¼ to ½ cup more of hot veg stock or hot water.

Check a few pieces of carrots with a fork or knife. The fork or knife should be able to pass easily from the carrots.

After the carrots are cooked, switch off the heat. There will be some liquid in the mixture. Let this liquid remain as we will use these liquids when blending the carrots. Let the soup mixture become warm or less hot.

Cooking carrots

Add the entire mixture with the liquids in a blender or grinder. You can even use an immersion blender to blend the carrots.

Blend to a smooth puree. While blending, add ¼ to ½ cup water (at room temperature) depending on the thickness you prefer in the soup.

Place the entire pureed carrots in the same pan or pot.

Keep the pan on stove-top and simmer till the soup gets hot. Stir at intervals. If the carrot soup looks thick, then you can add some more hot water or hot vegetable stock.

When the soup becomes hot, season with black pepper and chopped parsley. Mix well and switch off heat. Instead of parsley, you can even use fresh cilantro leaves (coriander leaves) or fresh basil.

This is an optional step. For some light sour notes in the soup, you can add ¼ teaspoon lemon juice.

Making carrot soup

Serve the soup in bowls or mugs. Garnish with some parsley or cilantro (coriander leaves) or your choice of fresh herbs. Top with some bread croutons if you like.

Bread croutons really taste good in this soup. To make croutons just toast a 1 or 2-day old bread or baguette in the oven or on a skillet (tawa). When toasted chop them in cubes and serve with vegan carrot soup.

Serving Suggestions

https://content.jwplatform.com/videos/VYTPY5bj.mp4

Carrot soup made easy with a recipe that gives you a delicious one pot, creamy and thick soup which you will be making again and again. This is also vegan and gluten-free carrot soup

Creamy, subtly spicy vegan carrot soup with coconut milk and red pepper flakes. Made in 1 pot with just 10 ingredients!

Creamy Vegan Carrot Soup (1 Pot!)

olive oil

carrots, carrots

onion,

celery,

garlic,

tsp sea salt

thyme

tsp red pepper flakes ((plus more to taste))

vegetable broth ((or store-bought))

can full-fat coconut milk ((or sub light coconut milk

Crusty bread

Crispy baked chickpeas

Heat the olive oil in a large pot over medium heat. Once hot, add the carrots, onion, and celery to the pot. Cook over medium heat, stirring occasionally, until the onions are translucent and the carrots are starting 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.

Add the broth and bring the soup to a simmer. Once simmering, cover the pot and reduce heat to low. Simmer for 15-20 minutes, stirring occasionally, until the carrots are super tender.

Turn off the heat and stir in the coconut milk.

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.

Season to taste with more salt and/or red pepper flakes. Serve warm with crusty bread and/or crispy chickpeas (both optional)!

Store leftover soup in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. Reheat in the microwave or on the stovetop until warm.

Very tasty.  I was wishing for carrot soup, and this one is wonderful.  I love a hint of heat.  Thank you for the recipe.

Wow fantastic! I did add 3/4c red lentils + 1/2 c extra water like someone suggested, as well as some ginger I had left over. I didn't have any celery but didn't think that hurt it. So much flavor for such a simple, cheap recipe. Thanks MB!

This soup came out so so fabulously 😍 So satisfying, rich, and healthy! Thank you!!
I didn’t peel my carrots, I just scrubbed the little hairs off of them 😊

My husband made this for us for supper last night! Perfectly cozy and the heat from the chili flakes deepens the longer the soup sits (especially overnight!). We enjoyed our bowls with vegan grilled cheese sandwiches for dipping! Made enough for two more bowls of leftovers.

Wonderful soup recipe that is so warming and tasty.  Made it in the IP...sautéed the vegetables, added broth and set the IP for 10m on high pressure.  Put it in the vitamix and it was so smooth and flavorful.  Left out the coconut milk and everyone just added the creamer that they prefer. Thank you!

Cannot seem to print off recipes anymore from your site!? What's up? Had to go thru contortions to print off this yummy carrot soup!
Thanks for a reply.

The soup was delicious! Perfect for the cooler weather. Thanks for sharing.

I made this today and it was so very delicious!  Made no changes  as none were needed.

https://www.youtube.com/watch?v=bm4S5uQ26ow

Creamy, subtly spicy vegan carrot soup with coconut milk and red pepper flakes. Made in 1 pot with just 10 ingredients!

Full Recipe: https://minimalistbaker.com/creamy-vegan-carrot-soup-1-pot/
 
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Creamy Vegan Carrot Soup (1 Pot!) | Minimalist Baker Recipes

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