20-Minute Creamy Vegan Carrot Soup


Serves 4

1 lb / 453 gr carrots, peeled and sliced thin

1 yukon potato, peeled and diced

3 tablespoons olive oil, divided

1 medium onion, finely chopped

1 garlic clove, minced

1-inch piece of ginger, peeled and finely chopped

1 chili pepper, seeded and chopped (optional)

2 cups / 500ml vegetable broth

½ tablespoon lemon juice

Large pinch of dried oregano

Fresh chopped parsley


Heat 2 tablespoons of olive oil in large pot over medium-high heat.

Add onion, garlic, and ginger and sauté until the onion is translucent, about 5 minutes.

Add carrots, potatoes, and chili pepper (if using) and give a good stir.

Add vegetable broth, bring to a boil then lower to a simmer, and cook for about 15 minutes.

Remove from the heat and with an immersion blender, blend until smooth (be careful not to splatter yourself!) Alternatively you can use a stand blender, working in batches.

Add lemon juice and remaining 1 tablespoon of olive oil.

Sprinkle with chopped parsley and dried oregano and serve.