Carrot Soup vegan recipes

This Carrots Soup really made my day it way that it all came together and how delicious it tasted, even for those not practicing veganism, this soup is a great meal choice.

Ingredients
1 onion (diced)
2 garlic cloves (minced)
3 carrots (chopped)
2 red peppers (chopped)
1/4 cup parsley (chopped)
2 1/2 cups vegetable broth
salt/pepper to taste
splash of balsamic vinegar for serving (optional)

Instructions

In a medium pot, heat 1-2 tbsp of water (or broth) and add the onion and garlic. Sauté for 4-5 minutes until softened.

Add the carrots, peppers, parsley, vegetable broth and salt/pepper. Bring to a boil, then turn the heat down to medium low, and simmer for about 20 minutes*, until the carrots are soft.

Using an immersion blender, purée the soup until smooth. Alternately, you can carefully transfer the soup to a blender, purée and return to the pot. A blender will make a smoother soup than the immersion blender, but I prefer the little bits of texture that remain.

Serve hot with a drizzle of balsamic, if using.

Recipe Notes
The smaller you chop your vegetables, the less time it will take for them to cook through. I still suggest letting the soup simmer for at least 20 minutes to let the flavors blend. However, if your vegetables are cut larger, you may need to let them simmer even longer. Check for tenderness at 20 minutes and cook longer if needed.