20-Minute Creamy Vegan Carrot Soup
October 23, 2015
Because I am, in all likelihood, about 10 years old on the inside but old enough on the outside to know that it’s better not to fool yourself or others, I’m going to admit from the start that carrot soup may not be one of the most fashionable soup there is.
Take a New England clam chowder or a French onion soup for instance: They’re classy, sophisticated, and elegant. The kind of soups that would own the runway.
But carrot soup? Carrot soup is synonym for mundane, ordinary, maybe even banal. There’s nothing fashionable about it.
Yet, in all its mundanity this particular 20-Minute Creamy Vegan Carrot Soup is hearty, satisfying, heartwarming, and incredibly delicious.
This is probably the simplest of carrot soups.
One I love though, because it’s an example of how beautiful a meal can come together with just a bit of care and a very short list of ingredients.
Onion, garlic, ginger, carrots, and potatoes pureed into a silky oblivion.
You can flare it out with whatever you have on hand for the toppings. It really goes with everything.
This is the kind of soup that is so simple to make yet tastes like you really know your way around the kitchen. It’s also the kind of soup that just goes with a home and a family.
And now that the weather has finally plodded into something resembling fall, soup season is officially on and what better way to ease ourselves into it but with this 20-Minute Creamy Vegan Carrot Soup — which by the way is also a great way to use up a bag of carrots that were forgotten in your produce drawer.
Plus, look at how gorgeous and colorful it is.
And when I said that it’s super easy to make, I meant it. It’s so easy your family pet can even do it. Well....almost.
20-Minute Creamy Vegan Carrot Soup Print this recipe!
1 lb / 453 gr carrots, peeled and sliced thin
1 yukon potato, peeled and diced
3 tablespoons olive oil, divided
1 medium onion, finely chopped
1 garlic clove, minced
1-inch piece of ginger, peeled and finely chopped
1 chili pepper, seeded and chopped (optional)
2 cups / 500ml vegetable broth
½ tablespoon lemon juice
Large pinch of dried oregano
Fresh chopped parsley
Heat 2 tablespoons of olive oil in large pot over medium-high heat.
Add onion, garlic, and ginger and sauté until the onion is translucent, about 5 minutes.
Add carrots, potatoes, and chili pepper (if using) and give a good stir.
Add vegetable broth, bring to a boil then lower to a simmer, and cook for about 15 minutes.
Remove from the heat and with an immersion blender, blend until smooth (be careful not to splatter yourself!) Alternatively you can use a stand blender, working in batches.
Add lemon juice and remaining 1 tablespoon of olive oil.
Sprinkle with chopped parsley and dried oregano and serve.
One serving yields 167 calories, 10 grams of fat, 18 grams of carbs, and 2 grams of protein.