This is one of my very favorite vegan soups during the fall and winter months when root vegetables are staples. Feel free to substitute coconut milk for the soy milk for a richer soup.
Serves 6 to 8
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
- 1 T. olive oil
- 6 large cloves garlic, finely chopped
- 1 yellow onion, finely chopped
- 1 T. cumin
- 1/4 t.-1/2 t. cayenne pepper, or to taste
- 2 lbs. peeled carrots, chopped into 1/2" pieces or smaller
- 5 cups vegetable stock
- 2 cups plain soy milk or almond milk
- 2 T. agave nectar or sugar
- Salt to taste
- Parsley, for garnishing
1. In a large stock pot over medium-high heat, heat the olive oil, adding the garlic and onion once hot. Add the cumin and cayenne pepper and cook, stirring often, until the onion is fragrant and translucent, about 5-6 minutes. Add the carrots and vegetable stock, and bring the mixture to a boil. Cover and cook for about 15 minutes, or until the carrots are very tender.
2. Working in several batches, process the mixture until smooth in a food processor or blender. Return the soup to the pot and add in the soy milk and agave nectar (or sugar), mixing until well combined. Heat the soup until desired temperature and consistency. Add salt to taste and serve hot, garnishing with parsley and a dash of cayenne if desired.