Get your daily dose of vitamin A with a bowl of this vegan creamy carrot soup loaded with warming winter flavors like cinnamon, nutmeg, and ginger.
Lately, I’ve been eating lots of this soup and… Christmas cookies. 😉 I have a couple uber delicious cookie recipes to share with you next week! I was hoping to share one with you yesterday, but I didn’t like how the photos turned out and with the super short daylight hours, I have to wait until this weekend to reshoot them. (Ah.. the life of a food blogger.) In the meantime, I was excited to share this comforting vegan creamy carrot soup! Here in Chicago it has been getting super cold, so sitting on the couch wrapped up in a big blanket with a bowl of this soup is all I want to do.
Once you have all of your carrots peeled and chopped, this soup comes together pretty quickly with just a few simple ingredients. If you aren’t familiar with garam masala, it is a tasty Indian spice made from cardamom, cinnamon, cloves, cumin, black pepper, and coriander. In other words, a bunch of cozy warming spices that you find in a lot of cold weather dishes. I would say it is a great spice to invest in, but you could probably get away with just adding some nutmeg, cinnamon, and cumin to this dish and it would still be quite tasty. To serve, I drizzled it with a bit of yogurt, but you could also create the swirls with extra coconut milk!
More Delicious Soup Recipes You’ll Love
- Vegan Tortilla Soup
- Vegan Curry Summer Squash Soup
- Vegetarian Enchilada Soup
- Miso Soba Noodle Soup
- Italian Farro Soup
Vegan Creamy Carrot Soup
- 2 tablespoons olive oil
- 1 onion chopped
- 1 1/2 lbs carrots peeled and sliced in 1/3" coins
- 1 1/2 teaspoons garam masala
- 1/2 teaspoon turmeric
- 1 quart vegetable broth
- 3-4 cloves garlic minced
- 1 inch peeled ginger root grated (or 1/2 teaspoon dried ginger)
- 1 13.5 oz can full fat coconut milk
- Salt and Ground Black Pepper to taste
- In a large stock pot, add the olive oil and onion. Saute for 3-5 minutes or until onion is tender and translucent.
- Stir in the carrots, garam masala, and turmeric. Cook another 3-5 minutes.
- Stir in the broth, garlic, and ginger. Bring to a simmer and cover. Cook for 18-20 minutes or until carrots slices are fork tender.
- Transfer to a blender (or use an immersion blender) to puree until smooth. Return to the pot and stir in the coconut milk, salt, and pepper. Bring to a simmer for another 1-2 minutes then turn off the heat and serve.