PrintSimple Carrot Soup
Peel the carrots if you want an even smoother soup. This soup would also be good topped with a carrot green pesto.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Soup
Ingredients
Scale
- 2 tablespoons vegan butter or extra-virgin coconut oil
- 1 onion chopped
- 2 cloves garlic, peeled
- 2 pounds carrots, chopped
- Kosher salt and freshly ground pepper
- 4 tablespoons nutritional yeast
- 1 cup dry white wine or vermouth
- 2 cups vegetable stock
- 1 14 oz. can full-fat coconut milk
- 1 tablespoon fresh lemon juice, or to taste
- 1/2 cup roughly chopped, lightly toasted walnuts
- 1/2 cup raisins, soaked in warm water for 15 minutes, drained
- 1/2 cup cilantro, chopped
- Extra-virgin olive oil
Instructions
- In a large soup pan over medium-high heat add the butter, onion, garlic and carrots. Season lightly with salt and pepper. Cook slowly until the vegetables soften, about 10 minutes.
- Sprinkle in nutritional yeast, stirring to coat vegetables evenly. Pour in wine and simmer until reduced, about 5 minutes.
- Add stock and coconut milk. Bring back to a simmer. Cook until carrots are very tender, about 15 minutes. Allow soup to cool slightly. Puree using a blender until the soup is completely silky smooth. Return to pan and stir in lemon juice to taste. Thin with more broth if needed. Adjust seasonings.
- Toss walnuts, raisins, and cilantro with 1/2 teaspoon olive oil.
- Divide into serving bowls and top with walnut raisin mixture.
Keywords: easy, make ahead