This vegetarian carrot soup uses all plant-based ingredients to achieve a rich flavor and a creamy texture. Too often, vegetable soups are made with chicken broth. Because they're designed to have this rich broth, they just don't turn out the same when you make them with vegetable broth. The recipe below is completely different. It was developed with vegetarians in mind, so you won't miss a thing.
It might seem weird to add balsamic vinegar to a soup, but don't worry. Unlike other vinegars, balsamic vinegar is pretty low on the acidity scale. It won't add a lot of tangy flavors to the soup, but it will add a burst of sweetness. The syrupy consistency of balsamic vinegar really brings a lot to this dairy-free, gluten-free, vegan soup, so don't omit it.
Vegetarian carrot soup
4
15 minutes
30 minutes
45 minutes
1 tablespoon coconut oil
1 small yellow onion, diced
2 cloves garlic, minced
3/4 pound carrots, peeled and diced
1 cup vegetable broth or water
1 (13.5-ounce) can unsweetened coconut milk
1/4 teaspoon balsamic vinegar
Kosher salt and black pepper
In a medium pot, heat the coconut oil over medium-high heat.
Add the onion, garlic and carrots and cook until softened, about 10 minutes.
Add the vegetable stock (or water) and coconut milk. Bring the mixture to a simmer before reducing the heat to low.
Simmer until the carrots are fully soft, about 20 minutes.
Puree the soup with an immersion blender until it is smooth.
Stir in the balsamic vinegar and season with salt and pepper to taste.