Creamy Vegan Carrot Soup
Ingredients
- 2 pounds carrots
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 medium onion
- 3 garlic cloves
- 1 tablespoon fresh ginger
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 4 cups vegetable broth, low sodium
- 1 can unsweetened coconut milk, light
Preparation
Heat 1 tablespoon of olive oil in a large pot over medium heat
Add onion, garlic, and ginger; sauté until softened and fragrant
Stir in coriander and turmeric; cook for about 1 minute
Add carrots and vegetable broth; bring to a boil, then reduce heat and simmer until carrots are tender, about 20-25 minutes
Use an immersion blender or regular blender to puree the soup until smooth
Stir in coconut milk and remaining olive oil; heat through without boiling
Season with salt and pepper to taste and serve
