This “Velvety Carrot Soup” makes a warming winter lunch with some crusty bread or rice on the side. Plus, you can serve for it the first course, along with these delicious vegan Fancy Stuffed Peppers with Quinoa and Black Beans for a tasty, festive plant-based meal. WATCH Laura prepare the entire meal with on YouTube!

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ABOUT THE RECIPE:

I like to serve this colorful Velvety Vegan Carrot Soup as a first course or a light luncheon entrée. The vegetables are blended to produce a thick, smooth and satisfying soup. This potage can be made a day in advance and stored it tightly covered in the refrigerator. Note: You may need to add a bit more broth or dairy-free milk when you reheat the soup.

Makes 4 to 6 servings

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INGREDIENTS:

5 large carrots, peeled and coarsely chopped
3 medium white potatoes, peeled and coarsely chopped
1 cup unsweetened dairy-free milk, plus more as needed
1 cup vegetable broth, plus more as needed
1 teaspoon brown sugar (optional)
1 teaspoon Italian seasoning blend
1⁄2 teaspoon tamari
Sea salt, to taste
Freshly ground pepper, to taste
2 tablespoons chopped fresh parsley, (optional) for garnish

3

INSTRUCTIONS:

Steam the carrots and potatoes until soft but not mushy, about 10 minutes. Transfer to a large bowl. Add the dairy-free milk, broth, brown sugar, Italian seasoning, and tamari and stir to combine.

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Put half of the mixture in a blender and process until smooth. Pour into a soup pot. Repeat with the remaining mixture, then stir the two batches together.

Put the pot over medium-low heat and simmer, stirring often, until heated through, about 10 minutes, adding more broth or dairy-free milk to achieve the desired consistency. Season with salt and pepper to taste. To serve, ladle the soup into bowls. Garnish with the parsley if desired.

Ingredients

Directions

1

ABOUT THE RECIPE:

I like to serve this colorful Velvety Vegan Carrot Soup as a first course or a light luncheon entrée. The vegetables are blended to produce a thick, smooth and satisfying soup. This potage can be made a day in advance and stored it tightly covered in the refrigerator. Note: You may need to add a bit more broth or dairy-free milk when you reheat the soup.

Makes 4 to 6 servings

2

INGREDIENTS:

5 large carrots, peeled and coarsely chopped
3 medium white potatoes, peeled and coarsely chopped
1 cup unsweetened dairy-free milk, plus more as needed
1 cup vegetable broth, plus more as needed
1 teaspoon brown sugar (optional)
1 teaspoon Italian seasoning blend
1⁄2 teaspoon tamari
Sea salt, to taste
Freshly ground pepper, to taste
2 tablespoons chopped fresh parsley, (optional) for garnish

3

INSTRUCTIONS:

Steam the carrots and potatoes until soft but not mushy, about 10 minutes. Transfer to a large bowl. Add the dairy-free milk, broth, brown sugar, Italian seasoning, and tamari and stir to combine.

4

Put half of the mixture in a blender and process until smooth. Pour into a soup pot. Repeat with the remaining mixture, then stir the two batches together.

Put the pot over medium-low heat and simmer, stirring often, until heated through, about 10 minutes, adding more broth or dairy-free milk to achieve the desired consistency. Season with salt and pepper to taste. To serve, ladle the soup into bowls. Garnish with the parsley if desired.

Velvety Vegan Carrot Soup
Serve this “Velvety Carrot Soup” for a satisfying, colorful first course or a light luncheon entrée. If you like vegan “creamed” soups, try this “Cool Cucumber Soup,” too! Watch Laura prepare this delicious vegan carrot soup recipe on YouTube!
Recipe from Chef Laura Theodore’s cookbook: JAZZY VEGETARIAN: Lively VEGAN Cuisine That’s Easy and Delicious, 10th Anniversary Edition. Learn more about this wonderful book and buy a signed copy HERE.
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