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  • Writer's pictureNava

Carrot soup, vegan or not, your choice.

Hi everyone,

In this weather, there's only one recipe we need to talk about, and that’s SOUP. Warm, cozy, sweet, healthy, flavourful, and low-calorie soup. Eating soup is life slipping into a warm soothing bath on the inside. A warm soothing, tasty nutritious bath. Nothing is a super as soups, better than borsht, lovelier than a laksa or more perfect than a pumpkin pottage, and as for chicken soup, well, it’s a synonym for ‘good for whatever ails you’ such is its nigh mystical power.  However, we are already well familiar with all these classic dishes. So I was very excited when I came up with the idea of something I thought was missing. Now my husband is something of a soup fancier so I was excited to let him know he was in for a bit of a treat.

Me: Darling, I think I’ll make you a delicious soup today.

Husband: Oooh yummy! You are the best! What are you going to make?

Me: I want to experiment with carrots.

Hub: Carrots? Um okay. What else are you going to put in it?

Me: Nothing, just carrots and some stuff for flavour.

Hub: You mean chicken and other vegetables? They’re great for flavour!

Me: No, no chicken, a bit of onion. Some ginger. But it’s 90% percent carrots.

Hub: I’m hoping you just said 19%. That would be good. It would leave room for the mushrooms, maybe? Potatoes and beans?

Me: No! Carrots! 90%! I can make this work, trust me.

Husband: Is this a Seinfeld sketch I missed? You’re serious? No thanks, what am I, Bugs Bunny?.

Me: Too bad, because that’s what I’m making.

Well, that’s what I get for trying to do something nice for my beloved. Still, undeterred, I went ahead and did as promised (or threatened as he would have said) and made a soup which is mostly carrots

Once the first trial was done and the recipe ingredients were written down, it was time to taste the results. It was sooo good! Smooth and creamy, with no fat but full of flavour.

I called out to my other half and gave him one more chance to try it out. He reluctantly agreed, “Don’t give me too much,” he muttered as he watched me ladle the soup into the bowl suspiciously.

All I can tell you is that my man is now a convert and between the two of us, the whole pot was gone within a matter of hours. Needless to say, I have made this soup several times since, and it has not disappointed.

Just a couple of notes:

Carrots:This soup is really easy to make, and I am pleased to say there isn’t a lot you need to do to make a delicious soup. The secret to making a delicious sweet carrot soup is to buy sweet, high-quality carrots.

Milk:I used soy milk, which my husband and I found sufficiently creamy and smooth. You can use cream or any milk of your choice, be it coconut or dairy.

Let's begin:

Carrot soup by yours truly

  • 1 kg carrots, sliced (i don't peel)

  • 3 tablespoons olive oil (divided: 2 tablespoons + 1 tablespoon)

  • 1 large onion, diced

  • 15g ginger, grated

  • 15g garlic (about 5 cloves), crushed

  • 1/2 teaspoon cumin seeds

  • 1 teaspoon salt

  • 2 teaspoons turmeric

  • 2 teaspoons sweet paprika

  • 3 teaspoons curry powder

  • 1/4 teaspoon cracked black pepper

  • 1/4 cup water

  • 1.5 liters vegetable stock (made with 2 vegetable bouillon cubes mixed with 1.5 liters hot water)

  • 3 cups soy milk (or milk of your choice)


  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onions and cook until translucent.

  2. Add the cumin seeds and cook until fragrant and the seeds have popped.

  3. Stir in the garlic and ginger and cook until fragrant, about 1-2 minutes.

  4. Add the remaining spices (salt, turmeric, paprika, curry powder, and black pepper) and stir. Add the extra tablespoon of olive oil if needed.

  5. Add the sliced carrots and stir to coat them with the spices.

  6. Pour in the vegetable stock and stir to ensure all the spices are dissolved and well incorporated.

  7. Cover the pot with a lid and simmer until the carrots are very soft, about 40 minutes.

  8. Once the carrots are soft, turn off the heat and allow the soup to cool down slightly.

  9. Using a handheld blender, blend the soup until smooth.

  10. Gradually add the milk, 1/2 cup at a time, blending after each addition, until you reach the desired flavour and consistency.







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