Indonesian Vegan Carrot Almond Soup
A creamy, flavorful vegan soup featuring carrots, almond butter, and warming Indonesian spices. Packed with fiber, plant-based protein, and healthy fats, this soup is perfect as a starter, light meal, or meal-prep option. Quick to make and freezer-friendly, it brings comforting, nutrient-rich goodness to your table any day of the week.
Equipment
- 1 Vegetable peeler
- 1 Chef Knife (e.g., Wusthof)
- 1 Cutting board
- 1 Dutch Oven or Soup Pot
- 1 Immersion Blender (or food processor/blender)
Ingredients
- 2 tablespoons canola oil or coconut oil
- 1 large onion coarsely chopped
- 2 stalks celery coarsely chopped
- 2 pounds carrots peeled and sliced (about 6 cups)
- 1- inch piece fresh ginger peeled and coarsely chopped
- 4 cloves garlic coarsely chopped
- 5 –6 cups vegetable broth
- 1/2 cup creamy almond butter
- 3 tablespoons soy sauce or tamari
- 2 tablespoons fresh lime juice
- 1 tablespoon chili garlic sauce
- 1/2 teaspoon salt or to taste
- Sliced almonds and carrot top fronds for garnish
Instructions
- Prepare Your Ingredients Carefully: Begin by gathering all your ingredients and equipment. Peel and slice the carrots evenly to ensure they cook uniformly. Coarsely chop the onion and celery, peel and chop the ginger, and coarsely chop the garlic. Having everything prepped before cooking makes the process smooth and stress-free. This mise en place ensures your flavors develop evenly and prevents overcooking.
- Sauté Aromatics for Depth: In a large Dutch oven or heavy-bottomed soup pot, heat 2 tablespoons of canola or coconut oil over medium-high heat. Once shimmering, add the coarsely chopped onions and celery. Lower the heat to medium and sauté for about 4–5 minutes, stirring frequently. The goal is to soften the vegetables until they are tender and fragrant, creating a savory base for the soup.
- Build Flavors with Carrots, Garlic, and Ginger: Add the sliced carrots, chopped ginger, and garlic to the pot. Stir well to coat the vegetables in the oil. Continue cooking for another 4–5 minutes, stirring regularly. The ginger and garlic will release their aromatic oils, blending with the sweetness of the carrots and savory notes of onion and celery. This step intensifies the overall flavor of the soup.
- Add Broth and Simmer Gently: Pour in 5 cups of vegetable broth, stirring to combine. Increase the heat to bring the liquid to a gentle boil. Once boiling, reduce the heat to medium-low, cover the pot, and let the soup simmer for 25–30 minutes. Simmering allows the carrots to become very soft and tender, which is crucial for creating a smooth, creamy texture when pureed. Stir occasionally to prevent sticking.
- Incorporate Almond Butter and Seasonings: After the carrots are fully tender, remove the pot from heat. Add 1/2 cup creamy almond butter, 3 tablespoons soy sauce or tamari, 2 tablespoons lime juice, 1 tablespoon chili garlic sauce, and 1/2 teaspoon salt (or to taste). Stir thoroughly to combine. These ingredients add creaminess, tang, and subtle heat, balancing the natural sweetness of the carrots perfectly.
- Puree the Soup Until Smooth: Using a hand immersion blender, carefully blend the soup directly in the pot until it reaches a silky, creamy consistency. If using a countertop blender or food processor, blend the soup in batches, allowing hot steam to escape to prevent accidents. If the soup is too thick, gradually add the remaining vegetable broth until the desired consistency is achieved. Taste and adjust seasoning as needed.
- Serve with Garnishes: Ladle the smooth soup into bowls and garnish with a sprinkling of sliced almonds and a few fresh carrot top fronds for a touch of elegance and texture. The almonds provide a satisfying crunch, while the fronds add a fresh, herbal note that complements the earthy sweetness of the soup.
- Optional Serving and Storage Tips: This soup can be enjoyed immediately, or cooled and stored in airtight containers in the refrigerator for 1–2 days. For longer storage, freeze in portions for up to 2–3 months. To reheat, warm gently on the stovetop or microwave until hot. Stir occasionally to maintain a creamy texture, and add a splash of broth if the soup thickens during storage.
Notes
- Using peeled, bagged baby carrots can save prep time without compromising flavor.
- Fresh ginger and garlic are essential for the soup’s bright, aromatic flavor—avoid pre-minced versions if possible.
- Adjust the chili garlic sauce based on your preferred spice level; start with less and add gradually.
- For a thinner consistency, add extra vegetable broth when blending or reheating.
- Garnishes like sliced almonds and carrot top fronds add texture and visual appeal, but are optional.
