I think it’s officially soup season and I’ve been craving this carrot soup my mom used to make. This is the vegan version of that childhood favourite and I think it’s pretty close in taste to my moms original. The ingredients are pretty simple but there’s lots of flavour in this soup. It’s so comforting!
I’m fortunate enough to be able to use my dads Le Creuset shallow round french oven but you can use any stockpot. You will also need a blender. You could also use a food processor for chopping and an immersion blender but those are optional, you can make it without them.
If you try this recipe, comment below letting me know what you think of it or tag me on instagram with your recreation @nicolemgallant 😊
Makes 6 cups
Prep Time 15 minutes
Cook Time 45-50 minutes
What You Need
Stockpot or shallow french oven
Food Processor (optional)
Immersion Blender (optional)
1 cup yellow or white onion chopped or processed (about 1/2 of a large onion or 1 whole small onion)
8 large carrots peeled, chopped or processed
2 tbsp all-purpose flour
2 1/2 cups vegetable broth
1 bay leaf
2 tsp ground coriander
2 cups unsweetened soy milk
1 tsp salt
1/4 tsp pepper
1. Take a 1/2 cup of the vegetable broth and saute the onions over medium heat for about 5 minutes.
2. Add the carrots, stir to combine. Cook them covered over medium heat for about 15 minutes (there may be some sticking to the bottom by the end of this but it deglazes when you add the broth).
3. Add the flour and stir to combine. Add the remaining 2 cups vegetable broth. Add 2 more cups of water.
4. Add the bay leaf and ground coriander. Cook it covered for 10 minutes and uncovered for another 5 to 10 minutes, or until the carrots are tender.
5. Take out the bay leaf and transfer the soup into your blender with the ladle. Blend until smooth and transfer back to the pot.
6. Add soy milk, salt and pepper to your taste. You can use an immersion blender to combine or stir until combined.