This vegan carrot soup recipe has come about from my renewed love of carrots. Since moving to San Francisco I have found sweet potatoes and squash quite expensive, whereas a huge bag of carrots is much more reasonable. Mainly, I eat carrots raw, just peeled for a snack. There is a running joke in Will’s family about me giving his brothers carrots as a snack, which isn’t exactly what they want, but I’ve slowly won them round.
I think I am one of a few people who doesn’t like carrot and coriander soup, which is odd because I love both flavours. I find the combination too strong in most soups, although I do add a little ground coriander in this recipe; it gives it a very delicate edge. This soup is creamy, aromatic and warming.
Yes, you can buy relatively good soup and it seems a hassle to make your own, but this method is easy. I love this quick simple meal, which is most satisfying, and has no additives when it’s homemade.
Carrots are mildly starchy, so if you have digestion issues you could avoid eating them with proteins. They also provide vitamin C, vitamin B6, folate, pantothenic acid, iron, potassium and copper, and the combination of the spices gives your immune system a boost.
- 4 cups chopped carrots (around 15 medium sized)
- 4 cups water (optional to make creamier, add ½ cup coconut milk instead of water)
- 1 tsp salt
- 1 tsp fresh grated ginger
- ¼ tsp ground cumin
- ¼ tsp turmeric
- * I use a dry cup measurer for all my measuring (liquid and dry)
- Wash the carrots and cut off the tops and ends. Peel them if you want but its fine to leave the skin on.
- Cut the carrots into chunks (slice 1-2cm discs and cut the fat end of the carrot in half again)
- Place the carrots in a pot of boiling water for around 20 minutes. They are ready when you can push a fork through with minimal resistance.
- Place in a blender/food processor with the remaining ingredients and blend until your have a smooth soup.
- You can choose at this point to add more water, but I prefer it slightly thicker.
* Totally sublime with Savoury Waffles or Chia Seed Bread.
* With coconut cream drizzled over the top.
* With fresh coriander to garnish.
* With sprinkles of pumpkin seeds or hemp seeds.
* The soup can serve 6 as a starter if you add more water.