This spicy vegan carrot soup recipe is the perfect arsenal for any travelling vegan. Carrots are available pretty much everywhere in the world and are almost always one of the cheapest vegetables around (particularly in Europe where you can find a bag of carrots for less than 1 Euro). They also have the added advantage of not being too damaging if you don't buy organic (just be sure to peel and cut the ends off). As with most soups, having a hand-mixer is a great advantage (which is another reason to try house sitting or airbnb whilst travelling vegan). However, it's not a deal breaker (and I tend to find when I don't mince my soup, it fills me up for longer - am I the only one?) You can add pretty much any root vegetables to this soup, as long as carrot is the predominant character. I think this is a great way to use up the stem of the broccoli. I think this soup is perfect on cold autumn/wintery days - there's something very comforting about hot soup and the spiciness gives it that needed kick.
1. How to Make Vegan Spicy Carrot Soup:
Preparation time: 5 minutes
Cooking time: 30 minutes
Total: 35 minutes
Serves: 4 bowls
Ingredients:
Cooking time: 30 minutes
Total: 35 minutes
Serves: 4 bowls
Ingredients:
- 2 tablespoons of olive oil
- 2 cloves of garlic
- a few leaves of fresh sage
- 1 large onion sliced (finely if you don't have a hand-mixer)
- 6 carrots chopped
- 1 chopped broccoli stem
- 1 stick of celery sliced
- vegetable stock
- 2 chillies
2. Method:
1. Heat 1 tablespoon of olive oil in a medium pan. Crush your garlic cloves and add them to the pan with your sage leaves. Cook for 2-3 minutes until fragrant but don't let the garlic burn.
2. Add another teaspoon of oil, 2 chilies and your onion. Cook for five minutes until the onion is cooked throughout. (I find it helps to add a teaspoon or two of water and close the lid of the pan).
3. Add your carrots, broccoli stem, celery, stock cube and 2 cups of water.
4. Bring to the boil and then simmer for about 20 minutes until carrots are soft.
5. Whizz using a hand-mixer and serve with warm rolls.
6. Enjoy! :)
2. Add another teaspoon of oil, 2 chilies and your onion. Cook for five minutes until the onion is cooked throughout. (I find it helps to add a teaspoon or two of water and close the lid of the pan).
3. Add your carrots, broccoli stem, celery, stock cube and 2 cups of water.
4. Bring to the boil and then simmer for about 20 minutes until carrots are soft.
5. Whizz using a hand-mixer and serve with warm rolls.
6. Enjoy! :)
3. Extra additions:
Depending on your personal tastes, it can be nice to add extra spices, lemon, lime, coriander, nutmeg or coconut milk. Also, in case you need any visual help, here's a video that served as an inspiration (also, she uses ginger mmmmmmm! :)
