How To Make Carrot Soup | Vegan Recipes

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Homemade broth enhances flavor without extra cost.

ginger

🥗Healthier: turmeric

💰Cheaper: none

Turmeric offers a similar warmth and color.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while remaining neutral.

Heat 3 tablespoons of sunflower oil in a large pot over medium heat.

Add 2 cups of chopped onion and 1 tablespoon of chopped garlic; sauté for about 5 minutes until softened.

Add 3 cups of chopped carrots, 3 cups of chopped potato, and 3 cups of peeled raw beetroots; stir to combine.

Season with salt, pepper, and paprika, being cautious with the type of paprika used.

Pour in enough water to cover the vegetables and bring to a boil.

Let the mixture cook for about 8 to 9 minutes until all the vegetables are really soft.

Remove from heat and add a big handful of parsley and juice from a lemon, squeezing both halves in.

Blend the mixture using an immersion blender until smooth, adjusting thickness with more water or stock as desired.

If desired, add a little coconut milk to make it creamy while keeping it vegan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens