Easy, Creamy Vegan Carrot Soup

Healthy Hearty Carrot Soup: Soups Don’t Get Easier Than This! – Day 2, Soup 2

My daughter loves carrots, and indeed she also loves this carrot soup. I add a little bit of cream to hers and she loves it, she isn’t worried about getting too fat and she isn’t vegan. I am though. At least I am trying and am just about 8 weeks in onto the vegan bandwagon. Not necessarily completely, since I do take an occasional spoonful of my daughter’s pudding or an occasional Dalgona coffee, but let’s just say, I am ‘mostly vegan’.

Yes, mostly vegan! That should be a genuine term you know.

Anyways, without deviating further, here is the recipe for the easiest, creamiest carrot soup ever (without any real cream, unless you want to add some later, once it has been cooked). It is completely vegan and hardly takes more than a half-hour of your time, including prep time even!

Creamy carrot soup (where I’ve added in a few sliced mushrooms)

Creamy Carrot Soup Ingredients

Serves 2

5 – 6 large carrots diced into small pieces

1 – 2 cloves of garlic, finely chopped

1 medium-sized tomato, roughly chopped

1 pinch of dried thyme

1 pinch oregano

1 to 2 tsp chilli flakes

1 tsp cooking oil of your choice

2 – 3 cups of soup broth / vegetable stock

Salt and pepper to taste

Creamy Carrot Soup Instructions

In a soup pot, heat some oil and sauté the finely chopped garlic on medium-low flame. Do not let it burn. Add both the dried herbs and chilli flakes. Add the chopped tomatoes and season with some salt, so that the tomatoes cook faster. Once the tomatoes have softened, add the pieces of carrots and stir well.

Pour in the vegetable stock and cook till the carrots are completely soft on medium flame and with a closed lid. Once everything is cooked, remove from flame and set aside to cool down. Blend well once the contents have completely cooled down. Transfer the blended puree back to the soup pot, add hot water to adjust the consistency and check for the seasoning. Serve with a garnish of your choice. I didn’t garnish mine this time around.

I had a few button mushrooms in the kitchen and I needed to use them. So, I sliced them thinly, sautéed them in a few drops of oil and added them to this soup once they were cooked as well.

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