Fall’s first cool weather means a return to soup season — and we’re celebrating by cooking this creamy vegan carrot coconut soup together.
Soup making is a great time for kids to practice their knife skills, especially with a soup like this that will be pureed, thus masking the irregularity of the veggie cuts. Now that she is a very grown-up four, the foodie tot was glad to take over the task of peeling carrots.
I also took advantage of the time to work on her garlic peeling and chopping skills — again, because the garlic didn’t need to be finely chopped. (If it had, a garlic press may have been more efficient.)
This soup is vegan, perfect for Meatless Monday or as a first course for a bigger meal. While the kids like it as is, the husband and I spiced it up with a dash of cayenne pepper (him) and harissa (me) — yum!
Recipe: Vegan Carrot Coconut Soup
Makes 6 servings
- 1 pound carrots (about 8), peeled and chopped
- 2 cloves garlic, coarsely chopped
- 1 tablespoon coconut oil
- 2 cups vegetable broth
- 1 14-ounce can coconut milk
- 1/2 teaspoon kosher salt
1. Melt coconut oil in soup pot over medium low heat. Add carrots and garlic and cook until garlic is soft and fragrant, about 5 minutes.
2. Add broth and coconut milk and bring to a boil over medium high heat. Lower to a gentle simmer (medium low) and cook until carrots are easily pierced with a fork, 15 to 20 minutes.
3. Remove from heat. If little ones are helping, let cool a bit before processing. Using an immersion or regular blender, carefully blend until smooth. Stir in salt.