Carrot Soup

This creamy carrot soup is like a big hug in a bowl. It is a healthy, comforting concoction of simple ingredients that satisfy your soul and nurtures you. Add a scattering of fresh herbs or toasted seeds to bring some zing and crunch to the dish, some crusty bread and you’ll have an incredibly satisfying dish!

This is true comfort food and always shines on cool fall days when you want something soul-soothing. Such deep flavours just lift your spirit one spoon at a time and for me this creamy carrot soup is exactly what plant-based cooking should be about.  Carrots are also packed with antioxidants, vitamins and fibre so if you want to eat healthy this soup will do a great job in strengthening your immune system.

And on those days when you just need something that feels cozy, let this soup wrap its arms around your heart. Hope it gives you some warmth and all the goodness you need.

Carrot Soup

Author: tinygreenfork Cooking Method:boiling, roasting, frying Cuisine:French Courses:dinner, lunch Recipe Keys: C comford food I immunity-boosting G gluten-free

Difficulty:IntermediatePrep time: 20 minutesCook time:1 hour 5 minutesTotal time:1 hour 25 minutesServings:4 servings Best Season:Fall

Description

This super comforting combination of fresh carrots, ginger, coriander and garlic makes up a dense, spicy bowl of warmth that is a solid immune booster

Ingredients

• 690 g of carrots
• 1 garlic head
• half a cup of coriander
• 26 g of ginger
• a few sprigs of fresh thyme
• 1 litre of vegetable stock
• 2 and a half cups of oat milk
• fresh parsley
• 1 medium potato
• olive oil
• salt
• pepper

Instructions

1. Start by preheating the oven at 220°C and slice the carrots into even medallions. Place the sliced carrots onto a baking tray, spreading them out in a single layer. Add olive oil, salt pepper and a few sprigs of thyme.
   Transfer the tray into the oven and bake for 30 to 35 minutes at 220°C. Make sure you take the thyme sprigs out when they are done.
   
2. Slice the medium potato into even chunks and cut one head of a garlic head leaving the skins on for more flavour.
3. Finely chop the coriander. Peel and finely chop (or grate) the ginger. I recommend grating as this will ensure there are no strings left in the soup.
   
4. Mix two vegetable stock pots with 1 litre of boiling water and stir.
5. In a saucepan over medium heat add olive oil. Slowly add the ginger, garlic, potato and carrots and fry for a few minutes. Stir frequently. Add the coriander.
   
6. Add the vegetable stock and let it boil, with the lid on, for around 30 minutes. Stir frequently. Add more salt and pepper, if needed.
   Halfway through add the oat milk.
   
7. At the end, using a hand blender, blend everything until smooth. Add a bit of vegan cream, garnish with parsley and serve.
   

Video

Notes

• This carrot soup recipe is a real lifesaver for those hectic nights when I just can’t get it together enough to actually cook something proper. I just scoop some frozen soup out of my fridge and reheat it on the stove. It can last in the freezer for up to 3 months when stored properly.
• It is excellent with some crusty bread for dunking, or serve it with a big leafy salad and perhaps quinoa — if you want protein (quinoa contains all essential amino acids).

Keywords:carrot soup, creamy, immunity-boosting, soup

Cooking to me is an act of love and my hope is that this recipe brings you the same joy it has brought me. That each nourishing sip fills you with warmth from the inside out. Here’s to delicious adventures in the kitchen and moments of comfort found in a simple bowl of soup.