Here’s a list of all the ingredients for a vegan and dairy-free **Jan's Carrot Soup**, optimized with SEO-friendly formatting and relevant keywords:
- **Carrots** (fresh, organic, or locally sourced for the best flavor)
- **Onion** (yellow or white, finely chopped for a savory base)
- **Garlic** (fresh cloves, minced for added depth of flavor)
- **Vegetable broth** (low-sodium, vegan-friendly, or homemade)
- **Coconut milk** (full-fat, creamy, and dairy-free for richness)
- **Olive oil** (extra virgin, for sautéing and a healthy fat source)
- **Ginger** (freshly grated, for a warm, zesty kick)
- **Turmeric** (ground, for anti-inflammatory benefits and vibrant color)
- **Cumin** (ground, for a smoky, earthy flavor)
- **Coriander** (ground, for a citrusy, aromatic touch)
- **Salt** (sea salt or Himalayan pink salt, to taste)
- **Black pepper** (freshly ground, for a hint of spice)
- **Fresh herbs** (optional: cilantro, parsley, or dill for garnish)
- **Lemon juice** (freshly squeezed, for a bright, tangy finish)
This **vegan carrot soup** is perfect for a **plant-based diet**, **gluten-free**, and **dairy-free**, making it a healthy and comforting meal option. Enjoy it as a **low-calorie soup** or pair it with crusty bread for a hearty meal!
Steps
# How to Make Vegan and Dairy-Free Jan's Carrot Soup: A Step-by-Step Guide
If you're looking for a creamy, comforting, and healthy soup that’s both vegan and dairy-free, Jan's Carrot Soup is the perfect choice. Packed with nutrients, rich flavors, and easy to prepare, this recipe is ideal for anyone following a plant-based diet or avoiding dairy. Follow these detailed steps to create a delicious bowl of carrot soup that’s sure to impress.
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## **Ingredients for Vegan and Dairy-Free Carrot Soup**
- 6 large carrots, peeled and chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium potato, peeled and diced (for creaminess)
- 4 cups vegetable broth (low-sodium preferred)
- 1 can (13.5 oz) full-fat coconut milk (for richness)
- 2 tbsp olive oil or coconut oil
- 1 tsp ground cumin
- 1/2 tsp ground ginger
- 1/2 tsp smoked paprika (optional for depth)
- Salt and black pepper to taste
- Fresh parsley or cilantro for garnish
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## **Step-by-Step Instructions**
### **Step 1: Prepare the Vegetables**
1. Peel and chop the carrots into even-sized pieces for uniform cooking.
2. Dice the onion and mince the garlic.
3. Peel and dice the potato into small cubes.
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### **Step 2: Sauté the Aromatics**
1. Heat 2 tablespoons of olive oil or coconut oil in a large pot over medium heat.
2. Add the diced onion and sauté for 3-4 minutes until translucent.
3. Stir in the minced garlic and cook for another minute until fragrant.
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### **Step 3: Add the Vegetables and Spices**
1. Toss in the chopped carrots and diced potato, stirring to coat them in the oil and aromatics.
2. Sprinkle in the ground cumin, ginger, and smoked paprika (if using). Mix well to evenly distribute the spices.
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### **Step 4: Simmer the Soup**
1. Pour in 4 cups of vegetable broth, ensuring the vegetables are fully submerged.
2. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the carrots and potatoes are tender.
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### **Step 5: Blend for Creaminess**
1. Once the vegetables are soft, remove the pot from heat and let it cool slightly.
2. Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, work in batches and be cautious with hot liquids.
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### **Step 6: Add Coconut Milk**
1. Return the blended soup to the pot (if using a regular blender).
2. Stir in the full-fat coconut milk for a rich, creamy texture.
3. Heat the soup gently over low heat, but avoid boiling to prevent the coconut milk from separating.
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### **Step 7: Season and Serve**
1. Taste the soup and adjust the seasoning with salt and black pepper as needed.
2. Ladle the soup into bowls and garnish with fresh parsley or cilantro for a pop of color and freshness.
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## **Tips for the Best Vegan Carrot Soup**
- **Storage:** Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- **Customization:** Add a pinch of cayenne pepper for a spicy kick or a squeeze of lemon juice for brightness.
- **Toppings:** Serve with crusty vegan bread, croutons, or a drizzle of olive oil for added texture.
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This vegan and dairy-free carrot soup is not only easy to make but also packed with flavor and nutrients. Perfect for a cozy dinner or a healthy lunch, it’s a versatile recipe that will become a staple in your kitchen. Enjoy!