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 low-sodium vegetable broth
- 1 can low-fat unsweetened coconut milk
Preparation
Heat 1 tablespoon of olive oil in a large pot over medium heat.
Add the onion, garlic, and ginger; sauté until softened and fragrant.
Stir in the coriander, turmeric, salt, and pepper; cook for about 1 minute.
Add the carrots and vegetable broth; bring to a boil.
Reduce heat and simmer until carrots are tender, approximately 20-25 minutes.
Blend the soup until smooth using an immersion blender or a regular blender.
Stir in the coconut milk and heat through without boiling.
Adjust seasoning to taste and serve hot.
