5cupslow sodium Vegetable Brothmake sure it is gluten-free broth, if necessary
2cupsunsweetened Almond Milkor coconut milk for an even creamier consistency
Fresh, chopped Cilantro for garnish
Heat the olive oil over medium-high heat in a large stock pot. Add the onion and cook for 5 to 7 minutes.
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.
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.
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.
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!).
Serve the soup with lots of fresh cilantro.
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