The Best Vegan Carrot Soup Ever Recipes
VEGAN CARROT SOUP
Yukon Gold potatoes-instead of cream-make a smooth carrot soup vegan and add a mild sweetness. If you don't have Yukon Golds on hand, russet potatoes will work, too. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion and celery in oil until tender. Add the broth, carrots and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat; cool slightly., Transfer to a blender; cover and process until blended. Return to pan; stir in salt and pepper. Heat through. If desired, sprinkle with cilantro.
Nutrition Facts : Calories 176 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 710mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
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!
Provided by Hrdlicka
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
- Puree soup in batches in a food processor or high-speed blender until smooth.
- 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.
Nutrition Facts : Calories 344.8 calories, Carbohydrate 33.6 g, Fat 22.3 g, Fiber 6.6 g, Protein 5 g, SaturatedFat 12.3 g, Sodium 816.4 mg, Sugar 8.5 g
THE BEST CARROT SOUP EVER!
Make and share this The Best Carrot Soup Ever! recipe from Food.com.
Provided by Lori 13
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat butter in a pot. Add the onion and garlic. Saute 3 minutes.
- Add the carrots and tomatoes. Saute 5 minutes.
- Add Stock, salt and pepper, nutmeg and ginger. Bring to a boil. Reduce. Simmer 10 minutes.
- Puree. Return to pot.
- Add the milk and sour cream. Heat through, but DO NOT BOIL.
- YUM!
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