Butternut squash, move over! This creamy vegan carrot SOUP is the next SOUPER star! Coconut milk makes it rich and spicy, and the red pepper flakes add a subtle heat. It is perfect for transitioning from winter to spring.
What’s the best part? You can make it in just one pot using only ten ingredients that you probably have on hand. We’ll show you exactly how to make it!
How to make Carrot Soup
there are exceptions, but this soup is good. This creamy carrot soup begins with a base of celery, onion and garlic.
We add Thyme dried, salt, and vegetable stock to give it flavor and red pepper flakes for heat. The seasonings were kept subtle so that the carrots could shine.
It’s now time to make the soup CREAMY. Coconut milk adds richness and is enough liquid to create a velvety, smooth texture.
Add more water if needed.
Peel and cut 2 pounds of carrots into pieces measuring 1/2 inch ( 6 cups carrots from 2 pounds carrots)
One medium onion diced (2 cups or about 320g per medium onion)
Celery stalks, three pieces each cut to 1/2 inch (3 stalks will yield about 1 1/2 cups or 150g).
Four cloves garlic, minced
1 tsp of sea salt
1 tsp dried Thyme
Add more red pepper flakes to taste.
3 cups vegetable stock or store-bought
1 (14-oz.) Can full-fat coconut cream (or substitute light coconut cream for a richer taste)
Over medium heat, warm the olive oil. Add the celery, carrots, and onion to the pot once it is hot. Over medium heat, stir occasionally until the onions become translucent and the carrots begin to soften. This should take about 7 minutes. Add the dried thyme and red pepper flakes, along with the sea salt. Cook for 1-2 more minutes until fragrant.
Bring the soup to a gentle simmer. Cover the pot once it has simmered, and turn down the heat. Stirring occasionally, simmer for 15-20 minutes until carrots are very tender.
Remove the pan from the heat, and add the coconut milk.
Blend the soup using an Immersion blender until it is super smooth. You can also let the soup cool down for a couple of minutes and then blend it with a regular blender.
Serve with red pepper flakes and more salt to taste. Serve with crispy chickpeas and crusty bread (both optional).
You can store leftover soups in the fridge for 3-4 days or in the frozen for up to 1 month. Reheat the soup in the microwave or on the stovetop.