Carrot Soup
Ingredients
- 1-2 tsp vegetable oil
- 1 medium onion
- 2 garlic cloves
- 2-3 sprigs fresh thyme + more to garnish
- 1kg carrots
- 1/4 tsp salt
- 1/2 cup plant milk
- optional: pinch nutmeg
- topping: vegan bacon pieces + vegan cream cheese
Preparation
Rinse and chop carrots. you can peel if you like, but as the soup will be blended up, it’s not necessary. peel and dice onion, and mince or finely chop garlic
Heat oil in a soup pot and sauté onions and garlic for a few minutes on medium until onions become glassy
Add carrots, vegetable stock, salt, and thyme leaves
Increase heat and bring to boil. cover with lid and cook for about 20 minutes until carrots are soft. if boiling too rapidly, reduce heat slightly
Once carrots are soft, puree soup along with plant milk — until smooth in blender or with stick/hand blender. if it’s too thick for your liking, add extra plant milk until it reaches your desired consistency
Serve and top with vegan cream cheese or sour cream, crispy vegan bacon, more fresh thyme leaves, and cracked black pepper