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Bowl of vegan carrot and coriander soup garnished with fresh herbs

Vegan Carrot & Coriander Soup

A bright and silky vegan soup made with carrots, coconut milk, and coriander that is perfect for cozying up on a cold day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Vegan
Calories: 190
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large carrots, chopped Choose firm, brightly colored carrots.
  • 1 medium onion, diced Adds depth to the flavor.
  • 2 cloves garlic, minced Enhances the aroma and flavor.
  • 1 teaspoon ground coriander Preferably freshly ground for better flavor.
  • 4 cups vegetable broth Use low-sodium broth for better control over saltiness.
  • 1 can coconut milk Full-fat for creaminess.
  • to taste Salt and pepper Adjust for flavor.
  • to garnish Fresh coriander Adds fresh flavor and a pop of color.

Method
 

Preparation
  1. Heat a large pot over medium heat with a little oil. Add the diced onion and minced garlic, sautéing until the onion becomes soft and translucent but not browned.
  2. Add the chopped carrots and ground coriander, stirring frequently for 2-3 minutes.
  3. Pour in 4 cups of vegetable broth and bring the mixture to a gentle boil.
  4. Reduce the heat and simmer until the carrots are tender, about 20 minutes.
  5. Stir in the coconut milk and blend the soup until smooth, using an immersion blender or transferring to a blender.
  6. Taste and season with salt and pepper as needed.
  7. Garnish with fresh coriander before serving.

Notes

For a richer flavor, roast the carrots before adding. Adjust seasoning carefully after blending.