Vegan Creamy Carrot And Spinach Soup Recipe

About this recipe

A comforting and creamy vegan soup made with carrots, spinach, and a hint of orange zest. Perfect for a satisfying dinner solution.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• NaN Unsweetened Almond Beverage
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 1 Kg Carrots - 1kg
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 30G Mill & Mortar Organic Orange Peel, 30G
• 250Ml Ktc Coconut Oil 250ml
• 1 Bunch Spinach Fresh 1 Bunch
• 1.5 Kg Best In Plain Flour 1.5 Kg
• - Tata Salt
• - Natco Ground Nutmeg

Instructions

1. 1. In a 2-quart saucepan, melt the vegan butter over medium heat.
2. 2. Add the diced onions and cook, stirring occasionally, until they are tender, about 5 to 6 minutes.
3. 3. Stir in the flour and cook for 1 minute, stirring constantly, until the mixture is smooth and bubbly.
4. 4. Gradually whisk in the unsweetened almond milk and vegetable broth, ensuring there are no lumps.
5. 5. Add the diced carrots, salt, pepper, and nutmeg. Reduce the heat to low and simmer for 12 to 15 minutes, stirring occasionally, until the carrots are tender.
6. 6. Stir in the fresh spinach and cook for an additional 2 to 3 minutes, until the spinach is wilted.
7. 7. Serve the soup hot, garnished with a strip or zest of orange peel for a bright finish.