- Prep-time: / Ready In:
- Makes 13 cups
- Serving size: 1⅔ cups
- Print/save recipe
Fresh ginger, cinnamon, and coriander deliver unforgettable flavor in this creamy carrot soup. Instead of using dairy or oil to achieve its velvety texture, this dish simmers potatoes and chickpeas with the spiced carrots and blitzes them with an immersion blender to release their creamy, hearty properties. Unsweetened beverage-style coconut milk (which you can find next to other plant-based milks in the refrigerator aisle) and lime juice add a decadent mouthfeel to the soup and heighten its Thai-inspired flavor profile when combined with all the warming spices. Each serving is topped with crisp snap peas and a crack of black pepper for a vibrant plant-based meal that will leave you licking the bowl.
For more creamy vegan soup recipes, check out these tasty ideas:
- Caramelized Garlic and Potato Soup
- Creamy Roasted Cauliflower Soup
- Creamy Vegan Broccoli Chowder with Garlic Croutons
- Creamy Vegan Spinach Soup
Ingredients
- 2 cups chopped onion
- 3 cloves garlic, minced
- 3 cups chopped carrots
- 1 tablespoon grated fresh ginger
- 1 32-oz. package low-sodium vegetable broth
- 3 cups chopped peeled Yukon gold potatoes
- 1 teaspoon ground coriander
- Dash ground cinnamon
- 2 15-oz. cans no-salt-added chickpeas, rinsed and drained (3 cups)
- 2 cups unsweetened coconut milk beverage (do not use canned)
- 2 tablespoons lime juice
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 2 cups fresh sugar snap peas, halved
Instructions
- In a large pot cook onion and garlic over medium 5 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add carrots and ginger; cook 3 to 4 minutes, adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Do not let the ginger burn.
- Add vegetable broth, potatoes, coriander, and cinnamon. Bring to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until potatoes are very tender.
- Add chickpeas. Remove from heat. Using an immersion blender, puree soup until very smooth. (Or transfer in batches to a blender; cover and blend until smooth. Return to pot.) Stir in coconut milk; simmer 5 minutes. Add lime juice. Season with salt and pepper.
- Place sugar snap peas in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 1 to 2 minutes or just until tender. Add to soup, reserving a few to garnish servings.
Per serving (1⅔ cups): 306 calories, 40.5 g carbohydrates, 9.4 g protein, 13.9 g total fat, 10.9 g saturated fat, 0 g cholesterol, 193 mg sodium, 8.4 g fiber, 8.6 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (4)
(4 from 2 votes)Simple. Delicious!
Why not used canned coconut milk?
Hi Chaya, Canned coconut milk is high in saturated fat and we try to avoid high fat ingredients in our recipes. If that isn't a concern for you, then you're welcome to use it, but we prefer to use the beverage version which is much lower in fat. Let us know how it goes!
This soup was too bland; perhaps doubling the spice or adding extra spices would be helpful. I did like the contrasting crunch of the sugar snap peas. For my son, who is allergic to peas, I used steamed baby corn cut into slices and that was tasty, too.