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Creamy, delicious and packed with spicy ginger, this vegan carrot coconut soup is the perfect dinner for cooler spring evenings.
I know, I know. Just a few weeks ago, we were in full recipe galore with glamorous chocolate and raspberry cupcakes and now I am bringing you a bowl of soup. Not as glamourous, admittedly, but also downright delicious. Don’t let the humble appearance of this quick dinner option fool you. This recipe is anything but bland! Spiced with cumin, black pepper and fresh ginger, this soup is a tasty meal that will certainly make it into your repertoire (or at least I hope so! ☺).
Reasons to love it:
- Only 15 minutes prep time
- Keeps well for a few days
- Vegan and healthy
- Super yummy!
And if you are thinking that a bowl of soup won’t fill you up sufficiently for dinner, I got you covered. If you serve some toasted bread slices or even some croutons alongside your soup, it immediately becomes more filling.
I often hear people express their frustrations about their recipes ‘not looking like the food on Instagram’. While most images are obviously photoshopped (as are mine), there are a few tips and trick you can apply to really make your food pop. While these tips are often exclusive to the world of food bloggers and photographers, I thought it would be helpful to include some styling tips for my recipes from now on, so you can recreate the exact same dish. If you find them helpful and would like to get more tips in the future, let me know in the comment section. I’d love to get your feedback on it!
Soup Styling Tips and Tricks
- To keep this soup vegan, I used coconut cream as a garnish on the soup, but you can do this trick with some regular cream as well. To get those pretty swirls, whip the coconut cream until it is soft (add a bit of coconut milk if it’s become hard in the fridge to soften the consistency) and swirl it into your soup with a spoon in a circular motion.
- Always add herbs! You can never go wrong with this tip, as the vibrant greens not only add a pop of color to your food but also an element of freshness.
- Another favorite soup garnish of ours is oil, especially a beautiful dark pumpkin seed oil. This adds a great contrast to the orange.
- Think outside the box. Add crunchy elements of your liking such as roasted pumpkin seeds or sesame seeds, toasted nuts,.. the sky’s the limit!
- However, don’t go overboard, most often less garnish = more.
- To really bring out the color of your soup for your Instagram feed, use a contrasting color as a backdrop. Don’t worry about needing any fancy backdrops: e.g. I photographed this pumpkin soup on my dark blue sofa.
If you recreate this dish, I’d love to see your photos! ☺
Super creamy and delicious, without any dairy!
- 500g carrots (1.1lb)
- 1 large onion
- 2 teaspoon coconut oil
- 600ml vegetable stock
- 2cm fresh ginger (0.8 inches)
- 240ml full fat coconut milk (1 cup)
- 1/4 teaspoon cumin
- salt and pepper to taste
- 4 teaspoons coconut cream
- fresh parsley, minced
- Wash, peel and roughly chop the carrots. Chop the onion into large chunks.
- Heat the coconut oil in a large pot and add the onions. Sauté for about 2min, until onions become translucent. Add the carrots and sauté for another minute.
- Add the vegetable stock and cook for about 15 minutes on medium heat, until the carrots are soft.
- When opening the can of coconut milk, save 4 teaspoons of the cream for garnishing later.
- Pour the soup into your blender and add ginger, coconut milk, cumin, salt and pepper. Puree until smooth.
- Garnish with coconut cream and parsley and serve.
Store the soup in an airtight container in the fridge for up to 5 days.