A healthy and low-fat vegetarian soup recipe for cream of carrot soup using soy milk to keep this soup low-fat, dairy-free and vegan. Vegetarian cream of carrot soup is perfect for a light lunch or, serve with a vegetable salad and some bread for a light and healthy meal.
This recipe is vegetarian, vegan and gluten-free (but check your vegan margarine and your vegetable broth to make sure they're gluten-free).
See also: More gluten-free vegan soups
- 2 tbsp vegan margarine
- 1 onion, chopped
- 12 carrots, sliced
- 1 potato, diced
- 4 cups vegetable broth
- 1/2 cup soy milk
- salt and pepper to taste
- dash of nutmeg
- 1/4 tsp ginger
- 1/4 tsp dried rosemary
- 1 tbsp orange juice
Heat the vegan margarine in a large saucepan. Cook the onion for 5 minutes over low heat, or until soft. Add the carrots and potato, cover, and simmer for 5 to 10 minutes.
Add the broth, cover and simmer about 20 minutes, or until the vegetables are tender.
Puree the soup in a blender or food processor and return to the saucepan. Add the soy milk and remaining ingredients and heat until warm. Enjoy your vegan and dairy-free cream of carrot soup!
Like making homemade vegetarian soups? Here's more vegetarian and vegan soup recipes you'll want to try:
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- Best vegetarian bean soup recipes - high in protein and low in fat
- 7 vegetarian tomato soups from simple to gourmet
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