20-Minute Creamy Vegan Carrot Soup
20-Minute Creamy Vegan Carrot Soup
Ingredients
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
Directions
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.