Vegan Creamy Carrot Soup Recipe
Ingredients:
2 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 kg (about 2.2 lbs) carrots, peeled and sliced
1 large potato, peeled and diced
4 cups vegetable broth
1 tsp ground cumin
1/2 tsp ground coriander
Salt and pepper to taste
1 can (13.5 oz) coconut milk
Juice of 1 orange
Fresh cilantro for garnish
Instructions:
In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and cook for an additional 2 minutes.
Add sliced carrots, diced potato, vegetable broth, ground cumin, ground coriander, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.
Stir in coconut milk and orange juice. Simmer for an additional 5 minutes. Adjust seasoning if needed.
Serve hot, garnished with fresh cilantro.
Non-Vegan Alternative:
For a non-vegan version, you can add 1/2 cup of heavy cream or half-and-half during step 4. Additionally, you can use chicken broth instead of vegetable broth for a non-vegan option.
Feel free to adjust the recipe based on your dietary preferences and enjoy this velvety and flavorful Creamy Carrot Soup!
