Creamy Carrot Soup

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JustIngredients Cumin Ground

Creamy food can be hard to come by when you're vegan but have no fear, our vegan creamy carrot soup is here!


900g Carrots peeled & chopped
3 tablespoons Olive oil
Sea salt to taste
1 Onion chopped
2 Garlic cloves minced
1/2 teaspoon Ground coriander
1/4 teaspoon Ground cumin
940ml Vegetable broth
255ml Water
1-2 tablespoons Vegan butter
1 1/2 teaspoons Lemon juice


Preheat the oven to 200C, place the chopped carrots onto a baking tray and drizzle with 2 tablespoons of oil and 1/2 teaspoon of salt. Toss to cover and roast for 25 to 40 minutes or until the edges are caramelized.

Heat 1 tablespoon of olive oil in a pan over a medium heat, add the onion and 1/4 teaspoon of salt and sauté until the onions soften. (Around 5 - 7 minutes).

Add the garlic, coriander and cumin, cook until fragrant while stirring constantly for 30 seconds - 1 minute. Pour in the vegetable broth and water.

Tip in the roasted carrots, bring to a boil, reduce and cook for 15 minutes.

Once cooked, remove from the heat, leave to cool slightly and carefully pour into a blender. Add the butter, lemon juice and black pepper to taste. Blend until smooth, add another tablespoon of butter for richness or a little more lemon juice for more zing.

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