Vegan Carrot Soup- Easy + Delicious
To Southern California.
Karina's Easy Carrot Soup Recipe- Dairy-free and Vegan
If you've been skulking around here for awhile you know I love fresh tasting soups. And if you love fresh, canned doesn't cut it. The good news is, soups are very simple to make from scratch. Especially this one.
2 lbs. organic carrots, trimmed, peeled, chopped
Cold fresh water
Sea salt, to taste
A pinch of gluten-free mild curry powder, to taste*
1/2 cup organic apple cider for a tangy twist- or if you like it creamy, add a touch of coconut milk
Toss the chopped carrots into a soup pot and add just enough cold water to cover them. Season with sea salt and a dash or two of curry or cumin, to your liking.
Cover and bring to a boil; lower the heat and simmer until the carrots are very tender, about 20 minutes. Add a bit more spring water, if needed.