Creamy Carrot Soup (Vegan)

It comes out wonderfully tasty, doesn't take much time, and is completely plant-based.

Recipe author

Servings:

Carrots

Potatoes

Onion

Vegetable oil

Water

Ground ginger

0.5

Nutmeg

0.5

Lemon

0.5

Ground red pepper

Salt

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 1 g

Fats 14 % 1 g

Carbohydrates 71 % 5 g

31 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

Peel and finely chop the onion. Set the slow cooker to the "Sauté" (Frying) setting — or "Bake," depending on your model. Add the vegetable oil, then the onion, ginger, nutmeg, and pepper, and sauté for about 10 minutes.
Step 2:

Meanwhile, peel and dice the carrots and potatoes.
Step 3:

Add the vegetables to the insert, pour in the water, add salt, and set the slow cooker to the "Stew" (Braise) setting for 30 minutes.
Step 4:

When the program finishes, add the lemon juice and purée the soup with an immersion blender.
Step 5:

Ladle the finished soup into bowls and, if you like, top it with croutons and a sprinkle of fresh herbs. For all the details, see the video recipe. Enjoy!

If you love puréed soups but don't want to spend a lot of time in the kitchen, this recipe is made for you! This carrot soup will delight you with its bright orange color; it's wonderfully tasty and quick to make, since the slow cooker does most of the work. It's also a great choice for anyone eating plant-based or keeping a fast.