Creamy Carrot Soup

This week it was -16 out! I repeat, NEVAGTIVE 16!

To be blunt is was F***ing Cold! Bring out your toques, your mitts, your boots, scarves and winter coats. The cold has arrived.

Whenever it gets this cold out I start craving extra warm foods and what is better than a nice warm soup!

This is my favourite, creamy vegan carrot soup! I had a ton of carrots to use up and so I thought it appropriate to make yummy carrot soup!

  1. 1 Tbsp coconut or olive oil
  2. 1 large yellow onion (chopped)
  3. 3 cloves garlic (diced)
  4. 2 pound carrots (scrubbed or peeled // chopped //)
  5. 1 healthy pinch each salt and pepper
  6. 3 cups veggie stock
  7. 3 cups water
  8. 1 can light coconut milk
  1. Sautee the onion and garlic, slowly add in the carrots and stir until browned (caramelized).
  2. Add in veggie stock, water and coconut milk. Season generously with salt and pepper!
  3. Bring to a boil, then simmer until the carrots are fork tender.
  4. When carrots are cooked through, blend in your blender or with an immersion blender.
  5. Serve with a drizzle of fresh coconut milk, for extra creaminess.

Serve with your favourite bread and YUM!

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