The Best Vegan Carrot Soup Ever
"This is a vegan spin on a Bavarian carrot soup. It is very delicious and I have even seen it made with other vegetables, like beets, as the star of the dish. Try it out and experiment with other vegetables. I have even substituted the celery with an extra carrot and a teaspoon of celery seed and it worked out great. The recipe listed is my favorite and it is a great go-to for vegans. Enjoy!"
Added to shopping list. Go to shopping list.
Ingredients1 h 25 m servings 345 cals
Original recipe yields 4 servings
- Heat vegan butter in a Dutch oven over medium heat until melted. Add vegetable broth, potato, carrots, onion, celery, and ginger; cover and cook, stirring occasionally, until potato is tender, about 30 minutes. Uncover soup and let cool, about 15 minutes.
- Puree soup in batches in a food processor or high-speed blender until smooth.
- Return soup to the Dutch oven; stir in coconut cream. Season with curry powder, salt, and pepper. Cook over low heat until soup is heated through, about 10 minutes.
Per Serving: 345 calories; 22.3 g fat; 33.6 g carbohydrates; 5 g protein; 0 mg cholesterol; 816 mg sodium. Full nutrition
ReviewsRead all reviews 1