Carrot soup is one of the most popular flavours, often as a ‘cream of carrot’ soup or served with coriander. But many store versions are quite watery, so try these plant-based recipes instead. Carrots are one of nature’s sweetest vegetables. First grown in Afghanistan, carrots are loaded with beta-carotene, which turns to vitamin A in the body. So great for your eyesight and skin. Easy Carrot-Lentil Soup (Frei Style) only needs a few ingredients. Serve with optional rice, quinoa or small noodles.
If serving soup with crusty bread, crackers or croutons, never give leftovers to birds, as it can cause choking (never feed white or mouldy bread either). For safe occasional treats to feed, see how to help our garden birds.
Carrot Miso Soup (The Simple Veganista) uses the Japanese condiment to make this very nourishing and salty. Miso is also good for digestion. Includes ginger and protein-packed tofu.
Thai Carrot Soup with Basil (Minimalist Baker) takes soup east. Top with chilli garlic sauce, coconut milk, fresh herbs or a little sugar/agave. Biona and Nature’s Charm are good brands of coconut milk, not harvested by monkeys.
Curried Carrot Soup with Coconut (Bojon Gourmet) is a nice fusion recipe, with ginger and warming spices, and curry. Garnish with crispy chickpeas, vegan yoghurt or coconut milk.
Where to Buy Good Carrot Soup
Just Wholefoods Carrot Coriander Soup is made with organic ingredients, sold in sachets of 4 that can be served in a cup or a bowl. Also as Leek & Potato and Tomato Basil.
