Carrot soup is a dream come true in orange! Autumn is practically on its way and with it comes soup time. I love to always have a homemade soup ready to go. Thus, I can quickly conjure up an appetizer (or even a main course) on the table. Little effort, but full of flavor and extra vitamins, minerals and fiber. I was lucky enough to get a huge box of vegetables from my sister-in-law’s (and brother-in-law’s) organic garden with super lots of carrots. The interesting thing is the shape of homegrown carrots, because they look so nothing like their siblings in the supermarket. In the home garden, each carrot is different, sometimes large, small, thin, thicker, and if you are lucky, you can even find a twin carrot. In the supermarket one resembles the other and I sometimes wonder if children still know what natural vegetables look like. What do you think? I have heard that some children think that the milk comes from a purple cow?
Creamy vegan carrot soup
Our soup today is a dream in orange! Depending on how intensively the carrots are colored, the color of the soup at the end is also very individual. For example, I had a mix of orange, yellow and light yellow. The preparation is super easy and the only thing that really takes work is peeling the carrots.
Heat a little oil, add onion and garlic, carrots, potato, vegetable broth, salt, ginger and a pinch of nutmeg. That was it. I’m a total sucker for twists and my favorite thing to do is always try to add something special to simple dishes this way. The carrot goes well with a ginger cream, which I prepare from cashews and simply add some grated ginger. But you can also use any vegetable cream you want.
TIP: If you want an extra creamy soup, you can mix 2-3 tablespoons of cashew cream directly into the soup.
How healthy are actually carrots?
Carrots belong to the so-called root vegetables and are characterized by a particularly low calorie content with only 31 kcal/100g.
- Low calorie
- Rich in potassium, vitamin E and carotenoids
- Can be eaten raw and cooked
- In the cooked state, the ß-carotene is particularly well bio-available (in the raw state only about 1/3 is usable)
- The carrot greens are rather bitter, but can be used as a very healthy addition to smoothies
- Consist of about 10 percent carbohydrates, the soluble fiber contained can have a positive effect on blood sugar levels
TIP: The addition of oil can help to better absorb the nutrients of the yellow root vegetable. Here, even a small drop of oil in the carrot juice or in the dip to the raw vegetable plate is enough. If you want to improve the supply of omega-3 fatty acids (DHA and EPA), you can add a few drops of microalgae oil before serving. I’ve linked you my favorite brand below.
What else is important in the preparation of the soup?
- The addition of potatoes makes the soup even creamier and more creamy.
- In its original form, the soup is very creamy and almost like a Puree . If you want it runnier, just add as much vegetable broth until you get the consistency you want.
- When pureeing, it also comes down to your personal preferences. I like it when there are still a few pieces of vegetables in the soup. That’s why I always puree only a portion(about 2/3 of the soup) in a high-powered blender. You can also use a magic wand, but then the soup will not be as super fine as with a high-powered blender.
- If you like the carrot soup very thick, then I recommend cooking and reheating with closed lid . Due to the puree-like consistency, it can easily splatter during cooking.
The creamy carrot soup with ginger cream:
- Light ginger spiciness
- Full of healthy ingredients
- Quick and simple
Are you ready the delicious and tasty, vegan and warming carrot soup? I wish you a lot of fun in recooking and of course a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Carrot soup with ginger cream
- 30 ml Frying oil or other high heat oil 2 tablespoons, feel free to omit if oil-free
- 1 Piece light onion or 2 shallots peeled and finely chopped
- 2 Piece Garlic cloves Peeled and finely chopped or pressed
- 1000 g Carrots peeled and cut into coarse pieces, carrot greens can be kept for smoothies (best to wash and freeze immediately)
- 250 g Potatoes* peeled and cut into pieces, equals 2-3 medium potatoes, for early potatoes just weigh them out
- 30 g Soup powder 2 tablespoons, vegan and organic
- 1000 ml Water more at will
- 1 tbspn Ginger powder or 2 tsp freshly grated ginger
- ¼ tbspn Nutmeg powder
- ½ – 1 tbspn Salt
- ½ tbspn black pepper
- Pepper to taste
FOR REFINING (optional with coconut milk):
- 50-100 ml Cashew cream homemade
- 2 tbspn freshly grated ginger
- More vegetable broth to dilute according to taste
- Heat pot with frying oil.30 ml Frying oil or other high heat oil
- Add onion and garlic and sauté briefly while stirring.1 Piece light onion or 2 shallots, 2 Piece Garlic cloves, 1000 g Carrots, 250 g Potatoes*, 1 tbspn Ginger powder, ¼ tbspn Nutmeg powder, ½ – 1 tbspn Salt, ½ tbspn black pepper, Pepper to taste
- Add carrots, potatoes, vegetable broth, ginger powder, nutmeg, salt and pepper and bring to a boil once.30 g Soup powder, 1000 ml Water
- Simmer for about 20-25 minutes until the carrots are soft.
- Puree finely with a hand blender or high-powered blender. TIP For refinement, add 2-3 tablespoons of cashew cream or another vegetable cream to taste to the soup.50-100 ml Cashew cream
- If you like the soup finer and more liquid add as much vegetable broth until the desired consistency is reached.
- Pour into plates, garnish as desired, serve and enjoy!
- Microalgae oil to supply EPA /DHA https://amzn.to/3bJCuC0