Vegan Spiced Carrot Soup with Whole Grain Croutons
Recipe type: Lunch
Cuisine: Dairy-Free,Vegan, Vegetarian, Nut-Free
Serves: 6
 
This vegan soup is the ultimate comfort food. It's filled with warm spices that highlight the carrots and has a delicious creaminess from the coconut milk. The whole grain croutons on top add the perfect crunch!
Ingredients
  • For the soup:
  • 2 tablespoons cooking oil
  • 1 lb carrots, peeled and sliced
  • 1 yellow onion, diced
  • 1 yukon gold potato, peeled and diced
  • 1 inch fresh ginger root, peeled and minced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup light canned coconut mlk
  • Spices:
  • 2 teaspoons tumeric
  • 2 teaspoons curry powder
  • 1 teaspoon paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon chipotle chili powder
  • For the croutons:
  • 3 slices whole grain bread, cubed
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • Salt and pepper
  • Fresh chives, chopped for garnish (optional)
Instructions
  1. Preheat the oven to 425 degrees for the croutons.
  2. Heat cooking oil in a large stock pot over medium-high heat.
  3. Add onion, garlic, and ginger. Cook for 5 minutes until the onion starts to brown.
  4. Add spices to the pot. Cook for 1 minute, stirring constantly.
  5. Add carrots and potatoes. Season generously with salt and pepper. Stir well.
  6. Add vegetable broth and coconut milk into the pot. Bring to a boil on high heat. Add a lid to the pot and reduce heat to low.
  7. Simmer for 20 minutes until carrots and potatoes are soft.
  8. While the soup is simmering, add the olive oil and garlic into a bowl. Season with salt and pepper. Mix well.
  9. Add the cubed bread into the bowl and mix well with your hands until every piece of bread is well coated.
  10. Spread the bread cubes onto a cookie sheet in one oven layer and stick into the pre-heated oven.
  11. Bake for 10 minutes or until crisp.
  12. Remove soup pot from the heat and allow to cool for 10 minutes.
  13. Carefully ladle about ⅓ of the soup into a blender. Puree on high until smooth.
  14. Repeat with the remaining 2 batches of soup.
  15. Ladle the soup into bowls and top with the croutons. Add chopped chives, if desired. Enjoy!
Recipe by A Bite of Inspiration at https://abiteofinspiration.com/2017/02/17/vegan-spiced-carrot-soup/