A silky smooth, rich-tasting creamy vegan carrot soup with coconut milk, topped with a zesty flavorful parsley pistou. You'll LOVE this healthy comforting bowl of soup.
1tablespoonlemon juiceor lime juice, from ½ lemon or lime
Optional ingredient: small garlic clove
Instructions
Creamy Vegan Carrot Soup
Soak the cashews in water while you prepare the soup.
In a 4-5 quart soup pot with a heavy bottom, saute the diced onion and ginger in a tablespoon of coconut oil for about 5 minutes, taking care not to burn the onion. If you wish, add red pepper flakes or diced fresh jalapeno for heat. Add powdered cumin or minced garlic, if you like.
Add the diced carrots, canned coconut milk, and vegetable broth. Add salt. Bring to a boil, then cover and reduce to heat so the soup comes to a simmer. Simmer for 10 minutes, or until the carrots are fully cooked and easily pierced with a fork.
Remove from heat and allow the soup to cool for 15-20 minutes. Puree it until desired smoothness using an immersion blender or a blender. Optional: Add diced parsley leaves or smoked paprika for extra flavor, or a pinch of turmeric for some antioxidants.
Parsley Pistou
While the soup is cooking and cooling, prepare the parsley pistou. Add all the ingredients to a small food processor or a large blender and puree until desired smoothness.
Instant Pot Creamy Vegan Carrot Soup Instructions
To make this soup in the Instant Pot, saute the onion, ginger, and any other optional ingredients in oil using the saute function of the Instant Pot. Add the coconut oil and broth. Cover and lock the lid, set the valve to sealing, and cook on high pressure on manual mode for 3 minutes. Release the pressure naturally. Allow the soup to cool for 15-20 minutes, then puree with an immersion blender or a blender.
Roasted Carrot Soup Instructions
Preheat oven to 375F. Chop the carrots into 2 inch pieces, and half or quarter them to make all the pieces about the same thickness. Cut the onions into rough 2-inch pieces. Toss the carrots and onion with olive oil and season with salt. Roast at 400F for 25-30 minutes, or until the carrots are tender when pierced with a fork, flipping halfway through.
Add the carrots to a 4-5 quart soup pot along with the coconut milk and broth. Bring to a boil, then remove from heat. Allow to cool, then puree with an immersion blender or in a blender.
Notes
If you want to add some spice, add red pepper flakes or fresh diced jalapeno pepper to the onion and garlic when you saute
If you want a garlicky flavor, add minced garlic to the sauteing step, or add a roughly chopped garlic clove to the pistou
If you want to add a smoky flavor, add ground cumin to the saute step or smoked paprika right before pureeing the soup
You can skip the cashews if you want a lighter soup with less calories. It will taste a bit less rich, but still be delicious
I recommend using lite coconut milk instead of full fat coconut milk
If skipping the pistou, add a tablespoon of lemon or lime juice to the soup before pureeing