Easy carrot soup recipe with ginger, parsnip, herbs and coconut milk. Vegan, yet super creamy and tastes amazing. Finish with a squeeze of lemon to brighten things up or a nice drizzle of pesto.
A simple soup of French origins “ Puree a la Crecy “ is a classic soup made with carrots as the main ingredient and pureed until silky smooth. It can easily be frozen and saved for a cold day.
Really lovely garnished with your favorite fresh herbs and If you want to impress a wedge of gourmet vegan cheese and a sprinkling of crunchy nuts. I’m really fond of it topped with some of this orange tofu.
Heirloom carrots come in a variety of beautiful colors, but the best way to make this soup is with peeled organic orange carrots. I’m not usually an advocate for peeling carrots but to achieve that beautiful golden colder and silky texture you’ll want to take that extra step here.
You’ll Fall In Love With this Easy Carrot Soup! It’s the Best:
Perfect for the Holiday Table.
note worthy: To bump up the nutritional value of the carrot soup I’d suggest adding some broccoli florets (or even spinach) after pureeing it. Transfer back into the pot and simmer a couple of minutes until the broccoli is al dente. If adding spinach, a few seconds will do as it will quickly wilt from the steam. The flavors work really well together and you’ll have a more filling meal.
P.S. If you make this carrot soup please remember to come back here to rate it in the comment section, snap a photo and tag me with #VeggieSociety on Instagram.
Easy Carrot Soup (Vegan)
Easy carrot soup recipe with ginger, parsnip, herbs and coconut milk. Super creamy, vegan and tastes amazing.
- 2 pounds carrots (peeled & cut into 1 inch pieces)
- 1 small parsnip or parsley root (peeled & cut into 1 inch pieces)
- 1 sweet onion -chopped
- 14 oz can coconut milk (full fat)
- 2 tsp grated ginger root + more to taste
- 1 tsp sea salt + or to taste
- 2 cups low sodium veggie stock (+ more as needed)
- 8 sprigs fresh thyme
- 2 leaves bay
topping ideas: fresh herbs, chives, vegan cheese, pistachios, pine nuts, pepitas, red pepper flakes.
In a large soup over medium flame add a splash of water and the onion with a pinch of salt. Saute until softened and translucent, about 5 minutes. Add the bay leaf, thyme, carrots, parsnip and ginger and toss to coat well.
Add the veggie stock to the pot and bring to a simmer. Cook 15 to 20 minutes until the carrots are soft. Stir in the coconut milk.
Discard the bay and thyme sprigs, remove from flame and carefully transfer the soup to a powerful blender. (It took me a long time to invest in a Vitamix but its worth its weight in gold, this machine is legit).
Puree on the hot soup setting until super silky smooth. At this point you might want to add some more veggie stock to thin it out so adjust to your liking. Taste and add more salt and pepper if needed.
Serve hot with the fresh herb garnishes and lemon or lime wedges.
- The soup can be frozen up to 4 months.
- Bring out your powerful blender for this one if you can. I pureed some with my immersion blender and some in the Vitamix and the Vitamix delivered the silkiest creamiest soup I’ve ever had.
- You can use almond milk instead of coconut, just know it isn’t nearly as rich.