When I was younger and lived with my parents, my mother took two different recipes and mixed them together to make a creamy carrot soup flavoured with curry powder and parsnips.
When I moved out on my own, she gave me the recipe, and I altered it by replacing the cream and dairy milk with coconut milk and soy milk. The result is a savoury vegan soup that nobody would guess is vegan. It is one of my favourite winter soups.
This is especially comforting to eat on a wet snowy day when the last thing you want to do is go outside. It also freezes well. The amount of coconut milk called for doesn’t quite use up a full can. I find that a full can makes the soup too creamy for my taste, but feel free to add more if that’s your thing.
Creamy Carrot Soup With Ginger, Parsnip, and Coconut Milk
makes 6 servings
- 3 cups water
- 4 cups carrots, chopped
- 1/2 cup onion, chopped
- 1 potato, chopped
- 2 large parsnips, chopped
- 4 cloves garlic
- 2 tbsp. brown sugar
- 1 vegetable bouillon cube
- 1 tsp curry powder
- 1/8 tsp ground ginger
- 3/4 cup soy milk
- 3/4 cup coconut milk
In a large saucepan, bring water to a boil while chopping the vegetables.
Next, add all ingredients except for the milks. Reduce heat and simmer for 40-45 minutes, or until the potatoes and carrots are tender.
Remove from the heat. Add mixture, in batches, to a blender and blend until smooth. Return to the saucepan.
Reduce heat to low and stir in the soy milk and coconut milk, heating until warm. Serve warm. if desired, garnish with chopped green onion or chives.