Sweet, aromatic, creamy and rich in flavor, this vegetable soup recipe for vegan carrot soup does not contain any cream or milk. It is made with onion, red lentils, garlic, thyme, tamari, tarragon, vegetable broth, carrots, and celeriac. The soup is pureed in a blender until smooth and garnished with freshly chopped parsley. Refreshing and invigorating, creamy vegan carrot soups are healthy easy appetizers and can also be enjoyed as a light meal with crusty bread or rice. The lentils thicken the mixture and provide protein and nutrients for a satisfying and rich dish.
This vegan carrot soup can be served hot or cold and can be seasoned and garnished with fresh herbs and spices to give it a kick. It is simple and so easy to make at home. This is a great recipe for using up surplus carrots. It keeps well in the freezer as long as it is kept in an airtight container so that you can have delicious carrot soup anytime of the week. For a caramelized and naturally sweet tasting carrot soup, you can roast the carrots in a 375 degrees F oven for about an hour to yield soft carrots with an intensely concentrated flavor, and then add this to the soup.
Ingredients: 2 tbsp cooking oil, ½ C onion, chopped, 1 C red lentils, 1 clove garlic, minced, 1 tsp dried thyme, 1 tsp tamari, 1 tbsp dried thyme, 1 tsp dried tarragon, 6 C water OR veggie broth (Option: Sub out some of the water/broth for dry white wine, if you like), 2 C carrots, chopped, 2 C celeriac, chopped, ½ C curly parsley leaves, washed and well-chopped
Wash and chop all the vegetables. In the large pot, combine oil, onions, garlic, red lentils, tarragon and thyme, and sauté until onions are translucent. Add water/broth, carrots and celeriac, and bring to a boil, then allow cooking for 30 minutes, or until the carrots fall apart when you poke them with a fork. Ladle the soup into the blender in batches and blend until very smooth (put the blended soup in the large mixing bowl if you can’t blend all of it at once). Return soup to large pot and heat through, adding the chopped parsley leaves at the end. Serve and enjoy.
You can tweak the recipe and make your own additions and variations. You can add root vegetables like parsnips, yams, or sweet potato, which will also add a thick texture and color to the soup. Squash or pumpkin also makes a great combination with carrots. You can make the carrot soup even creamier with the addition of coconut milk or yogurt, which you can add at the last minute. For a spicy soup, add curry powder or cumin, chili pepper, ginger, or turmeric. You can garnish the carrot soup with roasted pumpkin seeds or toasted coconut shreds.