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Vegan Carrot Ginger Soup with Dill + Toasted Almonds
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5 from 4 votes

Vegan Carrot Ginger Soup with Dill + Toasted Almonds

This vegan carrot ginger soup with dill and toasted almonds is rich, velvety and full of sweet flavours from the roasting of the carrots. Gluten free, vegan and dairy free.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 people
Calories 722kcal
Cost $13/ 10€

Equipment

Ingredients

For Roasting the Carrots

  • 500 g carrots
  • 1 tbsp vegetable oil
  • 1 tsp salt

For the Infused Coconut Milk

  • ⅛ tsp aleppo chili
  • ⅛ tsp black pepper
  • ½ tsp salt
  • 800 ml coconut milk 2 cans
  • 100 g coconut cream 2 packages
  • 1 tbsp turmeric ground
  • 20 g ginger about the size of your thumb
  • 250 ml water

For Finishing the Soup

  • ½ pc lemon zested and juiced
  • 1/16 tsp xanthan gum optional
  • 50 ml olive oil extra virgin

For Garnish

  • ½ bunch dill
  • 3 tbsp shaved almonds

Instructions

  • Set the oven to 200°C/400°F. Wash and peel the carrots. Trim off the tops and cut in half lengthwise then in half horizontally like shown in the picture.
    Vegan Carrot Ginger soup
  • Toss the cut carrots in bowl with vegetable oil, salt and pepper. Place on a tray lined with baking paper. Roast for 35-45 minutes or until golden brown and completely soft.
    Tossing the carrots in bowl with salt, oil and pepper.
  • Peel the piece of ginger and slice thinly. With this, add all of ingredients from the "infused coconut milk" section and bring to a boil in a big saucepot. Reduce to low heat and simmer for 5 minutes.
    (I used a small pan in the photo but it makes more sense to use a big pot as you will need the space for the carrots later.)
    Infusing the coconut milk with the spices.
  • Toast the almonds quickly in the oven until golden brown. About 5 minutes at 200°C/400°F.
  • Once the carrots are completely soft and golden brown, add them to the infused coconut milk and continue to simmer all together on low heat for about 5 minutes. Use a spatula to stir the bottom of the soup and be careful as it can burn easily now.
    Adding the roasted carrots to the pot.
  • Add the xanthan, olive oil and lemon juice and blend on high speed until as smooth as possible. Check the seasoning and add more salt if you desire.
    Blending the soup with a hand blender until smooth.
  • Pour the hot soup into bowls and garnish with the toasted almonds, fresh dill, a drizzle of olive oil and a crack of black pepper. Enjoy!
    The finished carrot soup.

Notes

You can easily freeze this soup for later in a sealed container.
If the soup is too thick add more water or coconut milk and blend further. Adjust the seasoning after.

Nutrition

Calories: 722kcal | Carbohydrates: 23g | Protein: 8g | Fat: 72g | Saturated Fat: 50g | Trans Fat: 1g | Sodium: 993mg | Potassium: 1043mg | Fiber: 6g | Sugar: 6g | Vitamin A: 20911IU | Vitamin C: 11mg | Calcium: 107mg | Iron: 9mg
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