A Flavorful Adventure: Creamy Vegan Carrot Soup
Dear soup lovers, a wonderful flavor awaits you in your kitchen! This creamy vegan carrot soup is both practical and incredibly delicious. With the amazing harmony of coconut milk and red pepper, this soup, which you can prepare in one pot, will warm up your cold days. When the sweetness of the carrots meets the aroma of the spices, the result is truly magnificent. Let's head to the kitchen and embark on this flavorful adventure together!
- 1 tablespoon olive oil
- 900 grams carrots, peeled and chopped
- 1 medium onion, chopped
- 3 stalks celery, chopped
- 4 cloves garlic, crushed
- 1 teaspoon sea salt
- 1 teaspoon dried thyme
- Half a teaspoon red pepper flakes
- 3 cups vegetable broth
- 1 (400 grams) can full-fat coconut milk
- Croutons
- Roasted chickpeas
Heat the olive oil in a large pot over medium heat. Then add the carrots, onion, and celery. Cook until the onions are translucent, about 7 minutes.
Add the garlic, sea salt, dried thyme, and red pepper. Cook for another 1-2 minutes, until the aromas start to release.
Add the vegetable broth and bring the soup to a boil. Once boiling, cover and simmer on low heat for 15-20 minutes.
Turn off the heat and add the coconut milk. Use an immersion blender to make the soup smooth.
Add salt and red pepper to taste. Serve hot with croutons and/or roasted chickpeas.
A Flavorful Adventure: Creamy Vegan Carrot Soup Cooking Tips
You can store leftover soup in the refrigerator for 3-4 days, or in the freezer for 1 month. Try adding a bit more spice when reheating to enhance the flavor!
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