Description
A delightful and nourishing soup made with vibrant carrots, coconut milk, and savory seasonings perfect for chilly nights.
Ingredients
Scale
- 1 Tbsp olive oil (or water, if oil-free)
- 2 pounds carrots, peeled and cut into 1/2-inch pieces (roughly 6 cups)
- 1 medium onion, diced (about 2 cups or 320 g)
- 3 stalks celery, cut into 1/2-inch pieces (around 1 ½ cups or 150 g)
- 4 cloves garlic, minced
- 1 tsp sea salt
- 1 tsp dried thyme
- 1/2 tsp red pepper flakes (plus more to taste)
- 3 cups vegetable broth
- 1 (14-oz.) can full-fat coconut milk (or light coconut milk for a lighter version)
- Optional: Crusty bread & crispy baked chickpeas for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the carrots, onion, and celery, cooking for about 7 minutes until the onions are translucent.
- Mix in the minced garlic, sea salt, dried thyme, and red pepper flakes, cooking for an additional 1-2 minutes until fragrant.
- Pour in the vegetable broth and bring it to a simmer. Cover and reduce the heat to low, letting it simmer for 15-20 minutes until the carrots are tender.
- Turn off the heat and stir in the coconut milk. Use an immersion blender to blend until smooth, or transfer to a traditional blender in batches.
- Season the soup with more salt and red pepper flakes to taste and serve warm with crusty bread and crispy chickpeas if desired.
Notes
Adjust seasoning to preference and use fresh ingredients for best flavor. Store leftovers in the refrigerator for 3-4 days or freeze for up to a month.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 13g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg