Peel the carrots if you want an even smoother soup. This soup would also be good topped with a carrot green pesto.
Author:Mary Leir
Prep Time:10
Cook Time:20
Total Time:30 minutes
Yield:41x
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.