Carrot and Almond Soup Vegan
Creamy, comforting, and packed with flavor, this vegan Carrot and Almond Soup is a must-try for plant-based and health-conscious food lovers alike. Featuring the natural sweetness of tender carrots, paired with the nutty richness of raw almonds, this soup is elevated by a touch of warming spices like cumin and coriander. Coconut milk adds a luscious creaminess, while a garnish of fresh parsley brings vibrant, herbaceous notes. Ready in just 40 minutes, this wholesome soup is perfect for a cozy dinner or an impressive starter. With its rich texture, dairy-free ingredients, and simple preparation, it's an ideal choice for meal prep or weeknight cooking.
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Recipe Information
Ingredients
- 500 grams Carrots
- 75 grams Almonds (raw and unsalted)
- 1 tablespoon Olive oil
- 1 Onion (medium, finely chopped)
- 2 Garlic cloves (minced)
- 1 liter Vegetable broth
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 200 milliliters Coconut milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Peel and slice the carrots into thin rounds to ensure they cook evenly and quickly.
Soak the almonds in hot water for 5 minutes, then drain and remove the skins by pinching them. Alternatively, use pre-blanched almonds.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened and translucent.
Add the minced garlic, ground cumin, and ground coriander to the pot. Sauté for an additional 1 minute until the spices are fragrant.
Stir in the sliced carrots and almonds, then pour in the vegetable broth. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the carrots are tender and easily pierced with a fork.
Carefully transfer the soup to a blender (in batches, if necessary) and blend until smooth. Alternatively, use an immersion blender directly in the pot.
Return the blended soup to the pot and stir in the coconut milk. Season with salt and black pepper to taste.
Reheat the soup gently over low heat until warmed through, being careful not to let it boil.
Serve hot, garnished with fresh parsley for a burst of freshness.
Nutrition Facts
Calories |
1278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5113 mg | 222% | |
| Total Carbohydrate | 158.1 g | 57% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 59.9 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 594 mg | 46% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 4387 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
