Vegan Carrot Soup Recipe
with Coconut Milk and essence of cumin

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Vegan Carrot Soup Recipe

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Ingredients

Adjust Servings:
4 tablespoons Vegan Butter
1 large Yellow Onion - Diced
1 tablespoon Garlic - Minced
1.5 tablespoons Cumin Powder
2 lbs Carrots - Chopped I do not peel
3 cups Vegan Chop House Vegetable Stock My preferred substitute is Better than Bouillon, Chicken Base (Vegan)
2 cans Coconut Milk Use regular, not lite/ light
1 cup Almond Milk
1 teaspoon Salt
1/2 teaspoon White Pepper

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Features:
  • Easy
  • Gluten Free
  • Quick
  • Soup

Bon appetit, vegan style, the Vegan Chop House way. The home of crazy good food.

  • 60 mins
  • Serves 12
  • Easy

Ingredients

Directions

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You’ve had carrot soup before. But not like this. This vegan carrot soup recipe is simply delicious. There’s nothing reminiscent of a carrot juice in this soup. This vegan carrot soup recipe with coconut milk and the essence of cumin will satisfy the most grown up of tastes. Reward the foodie inside of you. The carrot shines bright against the velvety nature of the coconut milk. As for the cumin, it sits just far back enough that it plays on your taste buds without making a statement. This is food restoration.

Being vegan doesn’t mean you have to sacrifice your taste buds. At the Vegan Chop House you can find a number of non-vegan favorites that have been painstakingly adapted to a vegan preference. Think being vegan is all about eating just fruits and vegetables without adding taste or texture. Think again. At the Vegan Chop House, it’s about enjoying crazy good food. Our vegan carrot soup recipe is just one more example of a great vegan dish that brings pleasure to non-vegans and vegans alike. Don’t sacrifice your taste buds, try our vegan carrot soup recipe.

Leftovers go great in the fridge. Add a little almond milk to the mix as needed to get back to the consistency you desire.

The Vegan Chop House is the place to go when you’re looking for the best soup recipes. Try our Parsnip Soup with a Hint of Coriander, or Cauliflower and Leek Soup, Minestrone Soup, Farmhouse Barley or Pea and Butter Bean Soup.

Bon appetit, vegan style, the Vegan Chop House way. The home of crazy good food.

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Steps

1
Done

Ingredients

2
Done

Peel and chop the onion into pieces. In a large saucepan, melt the vegan butter over a medium heat. Add the chopped onions to the butter and stir. Cook the onions for roughly five minutes on a medium heat to soften the onions. We do not want to burn the butter or caramelize the onions. Stir occasionally.

3
Done

Wash and top the carrots and then dice into equal pieces of roughly an inch. I do not peel the carrots. Once the onion is translucent, add the garlic and cumin powder. Stir into the saucepan for one minute. As it cooks it releases its aroma. Be careful not to allow anything to burn on the bottom of the saucepan. Add an extra tablespoon of butter to the saucepan if the bottom of the pan is dry. Add the carrots to the saucepan. Stir and cook for one minute. Add 3 cups of Full Flavored Vegetable Stock to the saucepan. Give the ingredients a good stir to remove any of the bits that are sticking to the bottom of the saucepan. Continue on medium to medium-low heat, boil the carrot mixture for fifteen minutes. Stir occasionally. Remove the saucepan from the heat.

4
Done

Spoon the mixture into a blender. Make sure to spoon in enough liquid from the saucepan to allow the blending process to take place. Start the blender on a low speed. Increase the speed to puree the ingredients. If the ingredients are not blending add a little water. Do not over blend the ingredients. We do not want to liquefy the ingredients. Add all the pureed ingredients to a clean saucepan and put the pan back on the medium heat.

5
Done

Pour in two cans of regular coconut milk. Lite/Light coconut milk does not have the same viscosity or creamy texture. Add one cup of milk. Stir all the ingredients together in the saucepan. Add half a teaspoon of white pepper. Add a teaspoon of salt and whisk the ingredients together.

6
Done

Stir gently as the soup gets warm. Roughly five minutes. Do not turn up the heat. Do not boil. Once the soup is warm, salt to taste. Your carrot soup with coconut milk and the essence of cumin should be perfect! Serve warm.

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