The Best Vegan Carrot Soup Ever

This is a vegan spin on a Bavarian carrot soup. It is very delicious and I have even seen it made with other vegetables, like beets, as the star of the dish. Try it out and experiment with other vegetables. I have even substituted the celery with an extra carrot and a teaspoon of celery seed and it worked out great. The recipe listed is my favorite and it is a great go-to for vegans. Enjoy!

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 345 Calories

Ingredients

• ½ teaspoon salt
• 1 cup chopped onion
• ⅛ teaspoon ground black pepper
• 1 stalk celery, chopped
• 1 teaspoon grated fresh ginger
• 1 teaspoon curry powder
• 3 cups vegetable broth
• 1 large potato, peeled and cubed
• ½ cup coconut cream
• ¼ cup vegan butter, cubed
• 2 ½ cups peeled and sliced carrots

Recipe Instructions

Step 1

Heat vegan butter in a Dutch oven over medium heat until melted. Add vegetable broth, potato, carrots, onion, celery, and ginger; cover and cook, stirring occasionally, until potato is tender, about 30 minutes. Uncover soup and let cool, about 15 minutes.

Step 2

Puree soup in batches in a food processor or high-speed blender until smooth.

Step 3

Return soup to the Dutch oven; stir in coconut cream. Season with curry powder, salt, and pepper. Cook over low heat until soup is heated through, about 10 minutes.