Creamy Vegan Spiced Carrot Soup

Next, cut a butternut squash in half, and use a spoon to scoop out the seeds. You can opt to peel the skin off of the butternut squash with a peeler or knife. The skin is safe to eat; I often leave it on when I roast small, diced pieces, but sometimes in a soup, little pieces can miss the blender’s blades and create a bit of unwanted texture.

Cut into chunks about 1-2″ in size. Side note: unless you have a tiny squash, you will likely have leftovers. I cut my squash in half, then used a julienne peeler to make squash noodles for a different dish, and finally used the remainder for this soup.Chop the white roots off scallions. There’s no need to dice the rest of the scallion since they’re so thin. Remove green leaves from cauliflower if there are any and then break the white head into small to medium size pieces. Next you can peel garlic cloves and add to a pressure cooker along with scallions, and cauliflower.

At this point, pour nondairy milk into a measuring cup and add to the pressure cooker. For this recipe I used oat milk, but you can use soy, almond milk, rice milk, etc. Now, add in the can of coconut milk and water.Sprinkle garlic powder, chili powder, smoked paprika, onion powder, cinnamon, and nutmeg into the pressure cooker.

Close the lid and pressure cook on high for 12 minutes. When this is done pressure cooking, let the steam out carefully. Use an immersion blender to puree. You can transfer to a food processor or blender if you don’t have a hand blender.

To serve, top with optional garnishes of plant based yogurt, smoked paprika, and pumpkin seeds.Substitutions:
Coconut milk adds a slight tang that makes this soup light and flavorful. If you don’t have coconut milk though, you can just sub a cup of any nondairy milk you have handy.

You can use any squash such as butternut, crooked neck, acorn, etc. If that’s not available, sweet potatoes are a great swap.

For toppings, toasted quinoa, peanuts, croutons, all add a nice crunch. Vegan yogurt, a drizzle of coconut milk also work.

If you don’t have smoked paprika, you can use traditional paprika plus a teaspoon of chili powder.If you don’t have a pressure cooker, simply place all ingredients into a pot with a cup of extra water, and boil stovetop for about half an hour. Use your immersion blender to puree when all of the veggies are tender enough to cut with a fork.

Applications and Storage:

Serve hot with seared tofu, seitan, vegan sausages. Serve for a family dinner, or treat as meal prep and take a lidded container to work throughout the week. This should stay good in the fridge for about a week. If put into glass containers filled 3/4 full, it will stay good in the freezer for 2 months.

Recommendations:

If you are a new vegan or are curious about plant based lifestyle: Please join our Facebook Group: New Vegan Recipes and Advice Community to ask questions and check out posts related to vegan recipes, lifestyle, personal products, restaurants in your area etc. It’s a forum and support group full of other plant-based food bloggers and seasoned vegans who would love to help you on your journey!

As always, if you make this vegan carrot soup recipe, tag me on Facebook or Instagram, and let me know how it goes! You can also check out my Pinterest page for more easy weeknight dinner inspiration.