A simple and satisfying soup for the increasingly chilly weather. There are dozens of soups I want to try in the coming months but this recipe on Shutterbean was at the top of my list. It is delicious! Hearty and creamy, a little sweet and spicy. I didn’t have sambal oelek which was important to the original recipe but I tried to make up some of the flavor with fresh ginger and garlic. I also subbed out the chicken broth for vegetable. :)
4 tablespoons Earth Balance butter (or butter of your choice)
About 1 lb of carrots, peeled and chopped
1 small onion, chopped
2 cloves of garlic, minced
1 tablespoon of fresh ginger, grated
salt and pepper to taste
2 cups vegetable broth
1 tablespoon vegan chicken base (optional)*
1 14 oz can of coconut milk
sriracha and fresh cilantro for serving
• Melt butter in a large-ish pot over medium-high heat.
• Add carrots and onion with salt & pepper to your liking. Cook until carrots are softened, about 15-20 minutes. Stir often.
• Stir in broth and mock base, coconut milk, garlic, and ginger. Bring to a boil, reduce heat, and simmer for about 40-45 minutes until vegetables are soft. Stir occasionally.
• Let soup cool slightly, then puree in a blender or with an immersion blender until smooth.
• Reheat the soup, thinning with water to desired consistency and re-seasoning with salt & pepper as needed.
•Serve with a little sriracha and cilantro!
*I bought this at Market Spice but I’m sure the soup would still be delicious without it.
When I was in the third grade, I made a cream of carrot soup from The American Girl Cookbook. It was a Victorian recipe for the Samantha doll. The soup came out surprisingly well but I was too lazy to hand mash 2lbs of hot carrots ever again. Haha. Also, I’m pretty sure wealthy Samantha would’ve had servants for all her soup needs. Anyway, it’s nice to give carrot soup another shot… now that I’m an adult with an immersion blender.