The Mindful Cook Carrot Soup

The Mindful Cook Carrot Soup

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.

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Serves: 6 Prep Time: Cooking Time:


  • 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.

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