This vegan carrot soup tastes like spring in a bowl. Covered with pesto made from the tops of carrots and no-waste veggie broth, this is “nose-to-tail,” vegan eating for a healthier body and planet.
INGREDIENTS
- 2 lb or 10 medium carrots, chopped
- 1 Tbsp extra-virgin olive oil
- 1 can coconut milk
- 1 yellow onion, chopped
- 4 cloves of garlic, minced
- 1 Tbsp turmeric
- 1 tsp smoked paprika
- 1 Tbsp lemon juice
- Salt and black pepper
- 3 c vegetable broth
INSTRUCTIONS
- Preheat your oven to 400°F. Prepare the carrots by washing and chopping. Cut off the tops of the carrots and set aside for later.
- Toss carrots with 1 Tbsp olive oil along with salt and pepper. Bake for 30 minutes until browned.
- Meanwhile, heat coconut cream in a large dutch oven or soup pot, setting aside coconut water in the can to add in later. Add the chopped onion, garlic, and spices and cook on medium until softened, around 10 minutes.
- Add the roasted carrots to the pot along with the vegetable broth and remaining liquid from the coconut milk can and cook for 15 minutes. Let cool slightly, then use an immersion blender to purée the soup.
- Add the lemon juice and additional salt and pepper, to taste.
Serve topped with yogurt, additional lemon juice, and carrot-top pesto
You May Also Like: Vegan Sundried Tomato and Walnut Pesto, Shiitake Mushroom Vegan Power Pâté, Vegan Pumpkin Curry.
