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!
Why are carrots orange?
Before the 16th-century, carrots were mostly 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 no evidence has been found for this. What is known is that 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 recommend them in their books and leaflets. This carrot was also very popular in the United States. Among others, 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.
Because this recipe for carrot soup comes from a 19th-century cookbook, I chose to use orange carrots. Unfortunately no early Horn but maybe I will get my sister to try them in her vegetable garden this year.
Ingredients you will need
- Carrots
- Onion
- Oil
- Salt
- Pepper
- Stock
- Celery
Yes! You can keep this soup in ziplock-bags or airtight containers in the freezer for 3 months.
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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!
Ingredients
- 1 kg (8 cups) carrots
- 1 small onion
- ½ head of celery
- 1,7 l (7 cups) water or vegetable stock
- Pepper
- Salt
- 1 tbsp oil
Instructions
- 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.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 87Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 421mgCarbohydrates: 15gNet Carbohydrates: 0gFiber: 5gSugar: 7gSugar Alcohols: 0gProtein: 2g
Did you make something from this blog? I would love to see your creations! Leave a comment below and share your pictures on Instagram #nutmegandvinegar or tag me @nutmegvinegar in your message.
sue
This is such a clean and beautiful soup!
Maayke
Thank you!
Beth Pierce
Enjoyed this with dinner last night and had nothing but smiling faces all around the table! Delish!
Maayke
Great to hear!
Natalie
I absolutely love creamy summer soups. This sounds perfect and so delicious. I can't wait to try the recipe. BTW that cute bunny just melted my heart like instantly <3 :)
Maayke
Thank you!
Andrea Metlika
Such great flavors in this soup. I'm going to surprise the family with this over the weekend.
Maayke
Hope you enjoy it Andrea!
Denise
This sounds like a delicious soup! I love the cute bunny in the photo too, did they try the soup as well?
Maayke
Thank you Denise. No but she loves stealing my carrots.
Emily
Your photographs are amazing! I've never seen a soup that was garnished with a real rabbit before. New favorite blog.
Maayke
Thank you Emily! I have to stand out somehow ;-)