Carrot soup

This healthy vegan carrot soup is packed with vegetables and flavor. Because this soup is so easy to make, it is perfect for busy weekends and is even better the next day!

Carrot soup is especially popular in the summer for lunch or as an appetizer at a dinner party. Do you prefer a different soup? Then check out my recipe for French onion soup, vegan red lentil soup, or beet soup.

Jump to:

• Why are carrots orange
• Ingredients
• How to make vegan carrot soup
• Equipment
• Storage
• Vegan carrot soup

Why are carrots orange

Before the 16th century, carrots were mainly white, yellow, or purple. Orange carrots were first grown in the Netherlands. Many Dutch cultivators claimed that they had developed this color as a tribute to the royal family, but they found no evidence.

One of the most popular varieties of the 19th century came from Hoorn, a city in the North West of the Netherlands.

The early Hoornse was so popular that many great chefs and nurseries recommended them in their books and leaflets. This carrot was also very popular in the United States.

Amelia Simmons mentions them in her cookbook 'American cookery' and recommends sowing them between your onions.

Nowadays, it is impossible to ignore the beautiful orange carrots, and most modern varieties are still the product of the Early Horn carrots.

Ingredients

• Carrots - it doesn't matter what kind of carrots you use. I suggest using large carrots, so there's less cleaning to do.
• Stock - I always use vegetable stock when I make this recipe.

You can find the complete ingredient list and instructions on the recipe card below!

How to make vegan carrot soup

• Clean the vegetables and cut them into small pieces.
• Heat the oil in a large pan and add the onion.
• Cook the onion for a few minutes until translucent.
• Add the rest of the vegetables and cook them for about 1-2 minutes.
• Add the stock and bring it to a boil.
• Let the soup simmer for 15-20 minutes until the vegetables are soft.
• Use a stick blender to puree the vegetables and season with salt and pepper.

Equipment

• A large soup pan
• Bowls to serve the soup.
• A stick blender to puree the vegetables.

Storage

Fridge: this carrot soup will keep in the fridge for 2-3 days.

Freezer: carrot soup will keep in the freezer for about three months. Take the soup out of the freezer and let it warm up slowly in a saucepan on low heat.