VEGAN CREAMY CARROT SOUP |Easy, Gluten-Free, WFPB|

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and can be less expensive than coconut milk.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Sunflower oil is often cheaper and has a neutral flavor.

In a large soup pot, add ¼ cup of vegetable broth. Over medium heat, sauté the onion and celery until the onion is translucent.

Add garlic and sauté for about 30 seconds until fragrant. Then add carrots, ginger, salt, pepper, and sauté for 5 minutes more.

Add the rest of the vegetable broth and the water to cover the ingredients. Stir to combine.

Bring to a boil, and then reduce the heat to keep a gentle simmer. Cover the pot and cook for 15 to 20 minutes, or until the carrots are tender.

Mix the preparation with a blender until smooth.

Return to the heat, add the light coconut milk and stir until combined.

Taste the soup and adjust the seasoning if needed.

Serve immediately with some herbs, more light coconut milk, or your favorite toppings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens