Creamy pureed vegan carrot soup made with apples, ginger, coconut milk, balsamic vinegar and maple syrup.
Cooking Tip: If you don't have an immersion blender, you can use a regular blender to puree the soup. Let soup slightly cool, then carefully transfer it into a blender. If the soup is steaming, remove the plastic knob on the lid and place a kitchen towel over it as you blender to allow some of the steam to escape.
Substitution Tip: Try 6 cups cubed butternut squash or sweet potato instead of carrots.
Keywords: soup, soups, carrot soup, carrots, apple, ginger, coconut, vegan, vegetarian