If anyone was around for my first ever Vegmas series, I made a carrot soup for my starter that year too. It was sweet carrot and thyme, and I still love that one. I think carrot soup is perfect for Christmas, it’s quite light so it won’t ruin your mains, but it feels fully seasonal. As it’s my favourite, I wanted to make something along the same lines this year and ended up with this smoked carrot soup.
This smoked carrot soup recipe is a blend of carrots, vegan cream and warm winter spices: nutmeg and ginger, along with some smoked paprika. The carrots are light (and watery), so alone, they don’t create the greatest consistency. So, the vegan cream gives it a deliciously smooth texture and a little more body, while still keeping the soup nice and light.
I usually prefer soups that are a little thicker, and by my regular standards, this one is very thin. But not too thin, which makes it perfect as a starter.
Nutritional Information
Each serving provides 2g of protein, 4g of fibre, 20% of the RDA of potassium, the full recommended daily amount of vitamin A and just under 20% of the RDA of B6.
Storage and reheat
How to store soup is pretty simple, it’s one of the best meals to make in advance. All you need to do is keep it in an airtight container and store it in the fridge. For Christmas, I typically make mine on Christmas Eve, but you can make this and store it in the fridge for 4-5 days.
To reheat, it’s best if slowly reheated back on the hob. Transfer back to a pan and reheat on a low to medium heat for 5-10 until hot through, do not allow to boil.
Smoked Carrot Soup Recipe
An easy, creamy vegan soup recipe full of festive flavours, perfect for a Christmas Day starter.
This recipe is gluten free, dairy free, soy free, nut free and vegan.
Smoked Carrot Soup Recipe
Ingredients
- 1 small red onion finely chopped
- 4 cloves garlic roughly chopped
- 1 TSP olive oil
- ½ tbsp smoked paprika
- 1 TSP ground nutmeg
- ½ TSP ground ginger
- 1 cup vegan cream
- 500 g carrots peeled and roughly chopped
- 700 ml vegetable stock
Instructions
-
Heat 1 tsp olive oil in a large pan, add the chopped onion and garlic, then fry for 5 minutes until softened.
-
Stir in the spices, then cook for 1 min.
-
Add the peeled and chopped carrots, vegan cream and vegetable stock, bring to the boil, then reduce the heat.
-
Cover and cook for 20-25 minutes until the carrots are tender.
-
Then blend until smooth. Reheat for a few minutes if necessary.
Serve and enjoy!
Soup is a very typical Christmas Dinner starter in my house, but I know some people prefer to skip them and focus on the main event. Do you usually have a starter? If yes, what’s your go-to?
Until tomorrow,
Sophie
All nutritional information comes from Cronometer.
Yum this looks delish! Thank you for sharing.
-Nina
http://www.stylingwithnina.com/2021/11/sweater-dresses.html