#Vegan Carrot Soup Options

Carrot and ginger soup ! Ingredients Carrot around 8 kg , onion 1 large onion , garlic cloves 18 , ginger 1 big piece , rice vinegar 5 tbsp , vegetable stock 5 tbsp ,coconut milk 1 litre , black pepper and salt as per taste , oil 20 ml , butter 100 grm Add butter and oil to pot , once melted add onion and garlic and garlic cook for couple of minutes , then add carrot vege stock and water cook until carrot are soft , finish with coconut milk , seasoning salt and pepper and rice vinegar serve with bread croutons and your choice of nuts .

Sweet Potato and Carrot Soup with Coconut Milk 📝 RECIPE BELOW ⬇️ Warm, comforting, and oh-so-delicious, this Sweet Potato and Carrot Soup with Coconut Milk by @dr.vegan is the ultimate bowl of cozy! 🍠🥕✨ Packed with vibrant flavors, it's the perfect dish to enjoy on chilly days. The sweet potatoes and carrots bring natural sweetness, while the creamy coconut milk adds a rich, velvety touch that makes every spoonful irresistible. Whether you're looking for a healthy lunch or a soul-soothing dinner, this soup will have you coming back for more. Let the comforting vibes fill your kitchen and your heart! 💛 INGREDIENTS: 500 g Sweet Potatoes, halved 1.1 lb 300 g Carrots, peeled 10.6 oz 3 tbsp Olive Oil 2 Onions halved 1 Full Head of Garlic 0.5 liter Vegetable Stock 2.1 cups 100 ml Full-Fat Coconut Milk 3.4 fl oz 2 tbsp Apple Cider Vinegar Salt and Pepper to taste INSTRUCTIONS: Place the halved sweet potatoes, peeled carrots, and halved onions into a large roasting tin. Cut the top off the head of garlic to expose the cloves and add this to the tin. Drizzle the vegetables and garlic with 2 tablespoons of olive oil. Season generously with salt and pepper. Cover the roasting tin with foil. Roast the sweet potatoes, carrots, onions, and garlic in the preheated oven for 20-25 minutes or until they are caramelized and tender. Depending on their size and cut, they may need less time to fully cook. Once the vegetables are roasted, remove them from the oven and allow them to cool slightly. Scoop the sweet potato flesh out of the skins and add it to a blender along with the roasted carrots, onions, and squeezed garlic cloves. Add 0.5 liter (2.1 cups) of vegetable stock and 2 tablespoons of apple cider vinegar to the blender. Blend until smooth. Transfer the blended mixture to a large pot. Stir in the full-fat coconut milk. Add more salt and pepper to taste if needed. Heat the soup over medium heat until it's hot, but avoid bringing it to a boil. Serve the soup in bowls, topped with a swirl of coconut milk. Don't forget to follow @vegan_of_today for new amazing Vegan Recipes every day 😍 #veganrecipe #vegandinners #carrots #veganeasy #vegansoup #soup #vegan

glowy skincare in soup form> 🥣 this carrot and ginger soup is packed with anti-inflammatory, immune-boosting, fiber rich ingredients that helps you glow from the inside out🥕🫚 carrots are rich in beta-carotene which converts to vitamin A leading to a healthy glowy complexion and ginger is rich in antioxidants and anti-inflammatory properties- promoting even skin✨ recipe⤵️ ingredients: -4 or 5 carrots, peeled and cut into 1 inch rounds -2 yellow onions, peeled and quartered -2 shallots, peeled and halved -3 garlic cloves -1 can coconut milk -1 tbsp freshly grated ginger -2 cups chicken bone broth (can sub for vegetable broth) -2 tbsp olive oil -fresh rosemary -salt, pepper, tumeric, cinnamon, paprika directions: 1. Preheat oven to 375F. Add chopped carrots, onion, garlic, and shallot onto a baking sheet. Add 1 tbsp olive oil and seasonings. Top with fresh rosemary and bake until fork tender (20-25 minutes). 2. Blend roasted veg with bone broth until silky smooth texture. 3. Add 1 tbsp olive oil and blended soup into a medium pot. Add in finely grated ginger, and adjust seasoning to taste. Add in coconut milk and stir until fully combined. 4. Serve and enjoy! I like mine with a sourdough turkey grilled cheese😮‍💨 #soup #soupseason #carrot #ginger #skincare #antiinflammatory #guthealthy #antioxidant #carrot #ginger #carrotgingersoup #healthyrecipe #healthyliving

Cozy, simple and so easy on digestion 🥕 This carrot ginger soup is creamy without being heavy, lightly spiced, and perfect when you want something warm that actually feels good after you eat it. Ginger for digestion, carrots for gentle fiber, coconut milk for that silky finish. I love this one as a light lunch or an easy dinner when my gut needs a break. Save it for the next chilly night or whenever your body’s asking for something nourishing and simple. #soupseason #carrot #healthyrecipe #easyrecipe #guthealthy

Skin-Glowing Roasted Carrot Soup 
 Please ignore the background noise, my Harry Potter audio book decided to crash the party 😂 This soup is creamy skin loving greatness with crunchy yum skin loving toppings! Recipe Ingredients – For the Soup
6 medium carrots, peeled & chopped
½ medium sweet potato, peeled & chopped
2 brown onions, quartered
3 garlic cloves, unpeeled
2 Tbsp olive oil
2 Tbsp bone broth concentrate + 1 L water (or 1 L prepared broth)
4 scoops unflavoured collagen powder
1 cup (250 mL) coconut cream
2 tsp sea salt (adjust to taste)
1 tsp black pepper Pumpkin Seed Topping
½ cup pumpkin seeds
1 tsp olive oil
1 tsp bagel seasoning (1 Tbsp onion flakes, 1 Tbsp white sesame, 1 tsp black sesame, 1 tsp poppy seeds, ½ tsp garlic powder, 1 tsp flaky salt) Optional Garnish
Crispy bacon, crumbled
Greek yoghurt, for creaminess Instructions 1. Preheat oven to 200 °C (400 °F). 2. Spread carrots, sweet potato, onions & garlic on a lined tray. Drizzle with olive oil & sprinkle with salt. Roast 100 min, flipping halfway, until golden. 3. Squeeze roasted garlic from skins. Blend all veg with broth & collagen until silky (or use an immersion blender). Stir in coconut cream. Season to taste. 4. Toast pumpkin seeds in olive oil until popping. Stir in bagel seasoning; cool for crunch. 5. Ladle soup into bowls, top with pumpkin seeds, bacon & a dollop of Greek yoghurt. Skin Benefits
Carrots – beta-carotene → vitamin A for cell turnover & natural UV defence
Collagen – glycine, proline & hydroxyproline to plump & hydrate your skin
Pumpkin seeds – zinc & vitamin E for repair & antioxidant protection Full step-by-step & nutrient breakdown inside the Holist Recipe Club on Substack, if you want to check it out comment ‘SOUP’ below.

MAKE AHEAD CARROT SOUP 🥕 ⁣ ⁣ One of my favorite Thanksgiving Day appetizers or lunch option is a hot mug of delicious soup. ⁣ ⁣ My mom always had a big pot warming all day long and people could just come help themselves, hang out, watch football and cozy up with a bowl of soup.⁣ ⁣ This Carrot Soup couldn’t be easier and let me tell you it’s OUT OF THIS WORLD delicious! ⁣ ⁣ Make it now, freeze it for later and have it ready to go for Thanksgiving day! ⁣ ⁣ https://www.lifeisbutadish.com/easy-fresh-carrot-soup/

Carrot & coriander soup @christianna.nutritionist .⁣ Delicious, skin loving, high in fibre and so comforting, this soup is on repeat during the colder months in our house. ⁣ .⁣ I try and include carrots in our diet a few times a week because they are packed with beta carotene. This orange nutrient, converts to vitamin A in the body, which is important for immune function, eye health and skin health. Good thing they’re so tasty! ⁣ .⁣ INGREDIENTS - serves 4⁣ ▪️1 kg carrots. Peeled, rinsed and chopped ⁣ ▪️3 tablespoons butter ⁣ ▪️1 1/2 tbsp whole coriander seeds ⁣ ▪️2 garlic cloves, chopped ⁣ ▪️4 cups water ⁣ ▪️1 veg stock cube ⁣ ▪️Salt and pepper to taste ⁣ ▪️Optional - Creme fraiche and pumpkin seeds to garnish ⁣ METHOD ⁣ ▪️Dry roast the coriander seeds in a pan over a medium heat for about two minutes. Keep shaking the pan so the seeds don’t burn. Then grind them as fine as you can either in a pestle and mortar or spice grinder. ⁣ ▪️Melt the butter in a large sauce pan and add the carrots, garlic and ground coriander. Cook for about ten minutes on a medium heat. ⁣ ▪️Add the water and stock. Bring to a boil and simmer for about 40 minutes till the carrots are completely tender. (You should be able to squash them with the back of a wooden spoon) ⁣ ▪️Let it cool a little and blitz till smooth. I do this using a hand blender but a food processor is even better. ⁣ ▪️Season well, garnish and enjoy! . . . #carrotandcorriander #carrotandcorriandersoup #healthyanddelicious #easyrecipeideas #easycooking #easyandhealthy #nourishyourbody #londonnutritionist #skinhealth #eatyourskincare

Creamy Carrot Lentil and Harissa Soup – recipe below This is one of my favourite quick and easy soups to make when I want something a bit lighter for dinner. It’s also amazing if you want to meal prep for lunches to take to work. Everything cooks together in one pan, the star being the carrots and spices. I add in red lentils so you get a really thick soup – I hate thin soups. I just don’t get them. You might as well have a glass of water. This is perfect for a quick and easy mid-week meal any night of the week x John Serves 4-6 2 tbsp olive oil 1 onion, finely chopped 4 cloves garlic, finely chopped 2 tbsp tomato puree 2 tbsp rose harissa 2 tsp ground ginger 1 tsp ground cumin 1 kg carrots, peeled and roughly chopped into 2 inch pieces 200g red lentils – washed 700ml vegetable stock 400ml coconut milk Salt and pepper For the topping 60g butter 2 tbsp rose harissa A small handful of finely chopped coriander leaves Everything bagel seasoning or pine nuts to serve 1. Heat the olive oil in a large casserole over a medium heat. Add the onion and plenty of salt and pepper. Cook, stirring occasionally, for 6-8 minutes until lovely and soft. Add the garlic and mix well. Cook, stirring occasionally, for 1 minute until fragrant. 2. Add the tomato puree, rose harissa, ground ginger and cumin. Mix well and cook, stirring regularly, for about 1 minute or until the colour is lovely and dark. Add the carrots, lentils, stock, coconut milk and more salt and pepper. Bring to the boil, reduce the heat, cover and cook for 50-60 minutes or until the carrots are tender. Blitz the soup until lovely and creamy – use a stick blender or normal blender. I hate thin soups but if you want it a bit thinner, add some water. 3. Just before the soup is ready, melt the butter together with the harissa and a pinch of salt for the topping. 4. Spoon the soup into bowls and drizzle over the harissa butter. Add some coriander and everything bagel seasoning and dive on in.

The perfect immunity soup for cold season 🤧 Immunity soup (AKA Roasted carrot soup): 1kg carrots 1 large white onion 10-15 garlic cloves Thumb size of fresh ginger 1 pack silken tofu 4 cups vegetable stock Seasonings: lots of salt, pepper, paprika, curry powder, chilli flakes Method: chop and season the veg. roast the vegetables until soft and golden (around 45 mins at 190 degrees). Then add them to a blender with the rest of the ingredients. Blend until smooth. Taste and add extra seasonings if needed. Now enjoy 🙌🏽 #veganprotein #veganrecipes #veganfood #vegansnacks #highprotein #easyveganrecipes #immunitysoup #roastedcarrot #carrotsoup

Carrot Ginger soup 🧡 This easy soup recipe is so simple and healthy. Great flavor from the ginger & garlic and creamy texture from the boiled carrots makes this soup taste delicious. Ingredients * 2 carrots - diced * 1/2 cup fine chopped onion * 1 tablespoon fine chopped garlic * 1 tablespoon fine chopped ginger * Milk 1/2 cup * Slat * Black pepper Method * Wash and dice the carrots into medium size cubes * In a pan, add some oil ( I added olive oil) * Add the chopped onion, garlic and ginger one after the other * Sauté for couple of minutes in medium flame * Add the carrot cubes and give a good mix * Add some salt and 2 cups of water * Once the water started to boil, cover and cook for 5-7 minutes, until the carrots gets cooked well. * Seperate the stock water and save it for later * Add the boiled carrot & onion mixture in a mixer jar and grind it into a fine paste. * Heat the pan and add the carrot paste * Add the saved stock * Give a good stir * Now add 1/2 cup milk * Add salt and black pepper * Give a good stir and allow it to get cook for 3-5 minutes in low flame. * Garnish with coriander leaves, roasted nuts of your choice. Simple and tasty carrot Ginger soup is ready to serve! #vegetarian #carrot #ginger #soup #carrotgingersoup #healthyfood #nutritious #homemade #homecookedfood #easyrecipe #wintersoup #quickdish #goodphotography #foodstagram #viral #todaysreel #mylifestyleng

Healthy carrot ginger soup ✨ My debut cookbook is officially out now! Order with the link in my bio or search for Maxi’s Kitchen wherever you like to buy books. ▪️2 Tbsp Salted Butter▪️1 lb. Carrots, peeled and thinly sliced▪️1 Medium Yellow Onion, diced▪️1 tsp Kosher Salt▪️1/2 tsp Black Pepper▪️2 Tbsp Chopped Fresh Ginger Root (or 1 Tbsp for less punchy flavor)▪️3 Cups Vegetable Stock▪️1/4 Cup Sour Cream, for serving▪️1/4 Cup Sliced Chives, for serving▪️ 1️⃣In a large pot, melt the butter over medium heat. Add the carrots, onion, salt and pepper. Cook, stirring occasionally, until the onion is softened and translucent, about 5 mins. 2️⃣Add the ginger and cook for 1 min, until fragrant. Pour in the vegetable broth and bring to a boil, then reduce to a simmer. Cover and cook for 10 to 15 mins, until the carrots are very tender. 3️⃣ Let the soup cool slightly, then carefully transfer to a blender and blend until completely smooth (or use an immersion blender). 4️⃣ Divide into four bowls and top each with 1 Tbsp sour cream and 1 Tbsp chives. 5 min prep time / 30 min total time Serves 4 as an appetizer or light lunch

Tomato carrot soup 🍲 📝Ingredients: (2 servings) * 2 medium carrots, sliced (about 150 g) * 3 medium tomatoes, sliced (about 200 g) * 1/2 red bell pepper, sliced * 1 medium onion, sliced * 3–4 garlic cloves * 1 bay leaf * 1 small cinnamon stick * A few coriander stems * 1 tbsp butter * ½ tsp red chilli powder (adjust to taste) * Salt to taste * 2 tbsp fresh cream * 1 to 1¼ cups water (adjust for consistency) Method: * Heat butter in a pan and add onion, garlic, bay leaf, and cinnamon stick; sauté until fragrant. * Add coriander stems, carrots, red bell pepper, and tomatoes along with salt and red chilli powder; mix well, cover, and cook until softened. * Once cooked, let the mixture cool completely and then blend it into a smooth puree. * Pour the puree into a saucepan, add cream and water, and stir well. * Bring to a gentle boil and simmer for a few minutes until flavors combine. * Serve hot with crispy toasted bread on the side. . . . . . . . #food #nidslid #trendingreels #foodie #foodporn #viral #cooking #trending #explore #reelitfeelit #foryou #fyp #foryoupage #viralvideos #soup #tomatosoup #carrot #soupseason