Spiced Carrot Soup (6-Ingredient Vegan-Friendly Recipe)
This Spanish-style spiced carrot soup is a gluten and dairy-free recipe made with just 6 ingredients. Carrots and onions are simmered with lots of smoked paprika providing a rich warming flavor that works perfectly with the creamy coconut milk. This soup is perfect as a winter warmer but also light enough in the warmer months as a small dinner or snack.
Equipment
- Large pot with lid
- blender or food processor
- Medium-sized bowl
- Sieve (optional)
Ingredients
- 35 oz. 1 kg of carrots, cleaned and ends removed
- 1 onion finely chopped
- 3 cloves garlic minced
- 13.5 fl oz. 400ml can of coconut milk (cooking, not juice)
- 1 teaspoon smoked Spanish paprika
- 1.5 cups veggie broth
- Salt and pepper to taste
Instructions
- Heat up your broth and prepare your veg.1.5 cups veggie broth
- Saute the onions and garlic on medium-high heat with a little bit of stock until soft (around 5 minutes).1 onion, 3 cloves garlic
- Reduce heat to medium, add the rest of the broth, carrots, smoked paprika, and coconut milk. Cover and simmer until the carrots are soft (around 15 minutes).35 oz. 1 kg of carrots, cleaned and ends removed, 13.5 fl oz., 1 teaspoon smoked Spanish paprika
- Remove from the heat and allow to cool for 10 minutes before transferring to a blender.
- Run soup through the blender in batches until smooth. Run the soup through a sieve after blending for an extra-smooth and creamy consistency (optional).
- Season to taste with salt and pepper. Sprinkle with a pinch of paprika on top and (optionally) a drizzle of olive oil.Salt and pepper