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.

Nutriscore Rating: 79/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Peel and slice the carrots into thin rounds to ensure they cook evenly and quickly.

Step 2

Soak the almonds in hot water for 5 minutes, then drain and remove the skins by pinching them. Alternatively, use pre-blanched almonds.

Step 3

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened and translucent.

Step 4

Add the minced garlic, ground cumin, and ground coriander to the pot. Sauté for an additional 1 minute until the spices are fragrant.

Step 5

Stir in the sliced carrots and almonds, then pour in the vegetable broth. Bring the mixture to a boil.

Step 6

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.

Step 7

Carefully transfer the soup to a blender (in batches, if necessary) and blend until smooth. Alternatively, use an immersion blender directly in the pot.

Step 8

Return the blended soup to the pot and stir in the coconut milk. Season with salt and black pepper to taste.

Step 9

Reheat the soup gently over low heat until warmed through, being careful not to let it boil.

Step 10

Serve hot, garnished with fresh parsley for a burst of freshness.

Nutrition Facts

Serving size	(1908.5g)

Amount per serving	% Daily Value*
Calories	1278.1

Total Fat 62.7g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 4.9g
Cholesterol 0mg	0%
Sodium 5112.7mg	0%
Total Carbohydrate 158.1g	0%
Dietary Fiber 38.8g	0%
Total Sugars 59.9g
Protein 40.8g	0%

Vitamin D 0IU	0%
Calcium 593.8mg	0%
Iron 12.0mg	0%
Potassium 4386.9mg	0%

*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.

Source of Calories

Fat: 41.5%

Protein: 12.0%

Carbs: 46.5%