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Coriander Carrot Soup Recipe Vegan Gluten-free /// VeganFamilyRecipes.com #healthy #autumn

Coriander Carrot Soup - Vegan & GF

A deliciously fragrant Coriander Carrot Soup to warm all the senses. Serve with as much cilantro as you wish!
Course Side Dish, Soup
Cuisine dairy-free, gluten-free, vegan, vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Makes 8 cups
Calories 74 kcal
Author Vanessa @ VeganFamilyRecipes.com

Ingredients

  • 1 tablespoon Olive Oil
  • 1 Yellow Onion diced
  • 2 cloves Garlic minced
  • 2 teaspoons Coriander ground
  • 1 teaspoon Turmeric ground
  • 1/8 teaspoon Cinnamon ground
  • 1.5 lbs Carrots peeled and diced
  • 5 cups low sodium Vegetable Broth make sure it is gluten-free broth, if necessary
  • 2 cups unsweetened Almond Milk or coconut milk for an even creamier consistency
  • Fresh, chopped Cilantro for garnish
US Customary - Metric

Instructions

  1. Heat the olive oil over medium-high heat in a large stock pot. Add the onion and cook for 5 to 7 minutes.
  2. Add the garlic, ground coriander, turmeric, cinnamon and carrots to the stock pot. Reduce heat to medium heat and cook for 5 minutes until garlic and spices become fragrant.
  3. Add the broth, cover the pot and bring to a boil. Once the soup is boiling, reduce heat, stir the soup and let simmer, uncovered, for 20 to 30 minutes. Simmer the soup until the carrots are tender. The time it takes for the carrots to be cooked will vary slightly depending on the size of the diced carrots.
  4. Using an immersion blender, blend the soup until smooth. If you don't have an immersion blender, allow the soup to cool slightly before adding it to a blender in batches.
  5. Add the almond milk to the soup and allow it to simmer, uncovered, for 10 more minutes before serving. If you want to puree the soup one more time, you can do so (optional!).
  6. Serve the soup with lots of fresh cilantro.