Creamy Vegan Carrot Soup
Ingredients
- 2 pounds carrots rough chopped
- 2 tablespoons olive oil divided
- salt and pepper to taste
- 1 medium onion diced
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 4 cups vegetable broth low sodium
- 1 can unsweetened coconut milk light fat
Preparation
Preheat the oven to 425° f and line a large, rimmed baking sheet with parchment paper
Place the carrots on the baking sheet
Drizzle with 1 tablespoon olive oil and season with salt and pepper, then toss to combine
Roast in the preheated oven until the carrots start to caramelize and become fork tender, about 25 to 30 minutes, tossing halfway through
Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot over medium heat
Cook the onions until soft and translucent, about 5 to 7 minutes
Add the garlic, ginger, coriander and turmeric and cook until fragrant, about 30 seconds
Add the vegetable broth and turn the heat to low until the carrots are done roasting in the oven
Transfer the carrots to the pot (reserve a few for topping the soup) and puree with an immersion blender (or regular blender, in batches) to desired consistency
Stir in light unsweetened coconut milk and serve topped with fresh cilantro an crusty bread, if desired
