Creamy Carrot Soup Recipe (With Video)

This transcription will have some mistakes because it is partially automated.

Hello and welcome to Freshly Served the healthy vegan cooking show. I’m Heather and today we’re gonna make a carrot cilantro mint soup.

And what we’ll do to start is take the carrots prep so what I do with my carrots because vegetables keep their nutrients close to the skin, I don’t peel my carrots but a nice way to get rid of the dirt and any little bit of bitterness that sometimes in the skin carrot is I take my potato scrubber and just scrub the outside of the carrot.

Give the carrot a nice little buff, it’s like a massage. Ok. And then when you do this, there’s gonna be a bit of whatever you’re scrubbing off left on the carrots so just give it a quick little rinse and you are set to go.

If there are any severe wounds on your carrots all you need to do is take a knife and thinly slice that off. Alright! So your carrots are fine for now and we’re going to get an onion soothing in a soup pot and I’ve got my biggest soup pot here because the next size down I broke the lid and the lid is very important when you’re making soup because you don’t want all of the liquid to evaporate on you.

So get an onion, dice it up and don’t worry too much about the size of your onion because we’re gonna be pruning the soup. Now while you get your pot heating up, you can also scrub the potatoes. Same thing, I don’t peel them because the nutrients are in the skin. Give it a scrub and they will be just fine.

Once your pot heats up, you’ll soothe your onions in just a little bit of olive oil, they don’t need much especially once the pot is heated up you’ll find that you use less oil.

Now, once the onions are softened, you’ll add your carrots which should be just roughly chopped again we’re pruning the soup so it doesn’t matter really what size they are. Stir them around with the onions and then you want to wait until the carrots show just a little bit of moisture coming out of them then you’ll add the potatoes next.

So while the carrots are cooking you can chop up your potatoes. So when your carrots are coming in to the game already wet it’s a little bit hard to tell when they have release moisture so what I actually go by is when I smell the smell of the vegetable coming up from the pot.

So when you start to smell carrots taking over from the onions then you know it’s time to add the next vegetables which is going to be potatoes.

The potatoes we’re adding for a little bit of creamy texture again they need to be stirred in and just allowed to soften slightly before we move on.

Potatoes bring potassium which is important for the sodium balance of your body. Too much sodium is a problem but what really the problem is when you have more sodium than potassium and fresh fruits and vegetables are the best source of potassium so this is why when people are eating processed foods which are high in salt and not a lot of fresh fruits and veggies they have issues with sodium balance because they are getting more sodium than potassium and you need a lot more potassium than you do sodium, you need very little sodium.

Much kinda grind now that you are using the big pot. Things are filling out pretty nicely over here, ok! so once the potatoes are soften a little bit you’re gonna add spices which in this case we’re adding some ground coriander and the best way to get the flavour out of your coriander is to toast it and the best way to toast it is to use the whole seed, toast them and then grind them in the coffee grinder.

I usually do that in my toaster oven which makes it much more efficient I wouldn’t recommend doing it in an oven for just a few seeds but you can do it ahead of time with a bunch of them if you like definitely takes the flavour up a notch. One big notch!

Alright! Salt to assist in the cooking process and if you are concern about the sodium there are salt alternatives you can also put dry kelp in your salt shaker to produce the amount of actual salt that you are putting in here and bring in some kelp in your diet.

Ok! Get those spices stir around and then we’ll add water, you can add vegetable starch if you like, I’m fine with water. You can add four cups and then what you’ll do is put the cover on the pot make sure it comes to a boil then you’ll turns out and let it simmers for about half an hour or until the carrots are nice and soft.

Once you get things nice and smooth you can add some type of grain or nut milk. Coconut milk is the greatest, high fat content but that’s what makes it so nice and creamy. I don’t have any today I’m using some rice milk.

It is not necessary to add any milk it just makes things a little bit creamier and I like to mix it with the blender as well just coz its easy, its already in there and it make sure things gets really nice and mix.

Reason I love to use the hand blender is because I give it a twist and this is all I have to clean up. Here we go! Last touches I’m going to add some chopped fresh mint, beautiful flavour with the carrots as well as some chopped fresh cilantro goes with the ground coriander that we have in here.

Coriander is the seed, the dried seed of the cilantro plant. Stir that through. If you don’t like cilantro, I’m a huge fan, you can add more mint, you can add some purple basil, some green basil that’s lovely too.

And last touch a little bit of black pepper. If you like things spicy, you can also add some spice to this. Just a little dash of cayenne and you’ll have things nice and spiced up.

Give it a taste to adjust the seasonings to whatever you like, the soup is great hot as it is now or you can chill it and have it as a nice cold summer soup.

So I hope you enjoy you can find the recipe at HEalthyVeganRecipes.net. I’m Heather and this is Freshly Served.