Vegan Carrot Soup

This Vegan Carrot Soup is loaded with the belly-warming flavors of garlic, turmeric, and onion. It’s simple to throw together and is so creamy and delicious, you’d never know it’s entirely plant based.

Recipe

Equipment

• Blender – Traditional or Immersion

Ingredients

• 5 Garlic Cloves minced
• ½ Onion large white, diced
• 6-8 Carrots large, sliced into large chunks
• 1 ¾ Cup Coconut Milk full fat
• ¾ Cup Vegetable Stock
• 1 tbsp Curry Powder
• ½ tbsp Turmeric
• Olive Oil
• Sea Salt and Freshly Ground Pepper to taste

Instructions

• In a large pot, cook the olive oil, garlic, and onion in a drizzle of olive oil, until the onion is translucent. It will take 3-5 minutes.
• Add all of the remaining ingredients and let the soup simmer on low/medium for about 30 minutes, or until the carrots are soft.
• Place ingredients in a blender and blend until smooth. Or alternatively, use an immersion blender to puree the soup right in the pot. Serve and enjoy!

Nutrition