This is a souper simple (couldn’t resist, sorry!) soup that has a really creamy texture, even though there is no cream in it.
The Mindful Cook Carrot Soup. Vegan. Gluten Free.Print This
- 1 Tbsp Olive Oil
- 1 Onion
- 1 Garlic Clove Crushed
- ½ Tsp Mild paprika
- 1 Tsp Ground Coriander
- 2 Litres Veg Stock
- 800g Carrots, peeled and chopped
- 1 Tbsp Maple Syrup
Chop your carrots into small chunks.
Place the oil in a large pan and add the onion, garlic, coriander and paprika. Cook over a medium heat, stirring occasionally until the onion is translucent and soft (5-10 minutes), the add the carrots, stir to combine and allow the carrots to sweat for 5 mins. Season to taste and then add the vegetable stock, Maple syrup and bring to the boil, reduce to a simmer and cook until the carrot is tender – around 20-30 minutes.
Transfer to a blender and process until smooth. If the soup is too thick just add a little more stock.
I serve mine with a little cashew cream and pumpkin seeds on top. The cashew nut cream is made by soaking cashews for around 2-3 hours in boiling water, adding the nuts and the water to a blender and blending on a high setting until a creamy consistency is formed.