Vegan Carrot Soup

carrot soup spring soup Mar 04, 2024

Vegan Carrot Soup
Serves: 4 to 6 • Total Time: 40 minutes • FODMAP rating: medium

Carrots are an incredible source of beta-carotene, fiber, vitamin K, potassium and antioxidants. The occurrence of macular degeneration is going up and carrots can lower this risk! This naturally sweet vegetable is generally liked and will be a great way to pack nutrients easily.

4 large carrots, finely chopped
1 medium potato, finely chopped
1 onion, diced
1 teaspoon minced fresh ginger
1 ½ teaspoons curry powder
3 cups vegetable broth
dash of chili powder
salt to taste
¾ cup coconut milk
cilantro, optional

Add the carrots, potato, onions, ginger, chili powder and curry powder to a soup pot and cover with the vegetable broth. Simmer for 20 to 25 minutes, until carrots and potatoes are soft.
Pressure Cooker
Place all the ingredients (except the coconut milk and cilantro, if using) into the pressure cooker and manually cook for 5 minutes, allowing it to naturally release or quick release after 10 minutes.

Allow to cool slightly, and then puree in a blender, or with an Immersion blender, working in batches if needed.
Return to the heat and stir in coconut milk until well combined and add more salt to taste and top with cilantro.

*Don’t forget to preload on vegetables before you eat!
*FODMAP Swaps: Check introduction of the meal guide for appropriate substitutions for onions or keep it to under ½ teaspoon per serving, remembering that vegetable broth has some as well

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