Spicy Vegan Carrot Soup

This carrot soup hits the spot. And not just one spot, every spot imaginable. It’s sweet from the yellow onions and carrots, and it’s a bit spicy from the cayenne kick. Its consistency is smooth yet textured, and the dill provides a pinch of color and an extra layer of depth.

Easy to make and filling enough for a main course, I highly recommend you try it as soon as the weather permits!!

Photo courtesy 10:10:05 Productions, and the mastermind behind the beautiful photo, Jason Delgado.

1 ½ pounds of carrots, cut into 1 in pieces and quartered

1 large yellow onion, cut into 1 in pieces

6 cups vegetable broth (plus some for blending)

10 cloves garlic, halved

2 tablespoons dried parsley

2 tablespoons dried dill

1 tablespoon dried sage

1 tablespoon dried thyme

2 tablespoons cayenne

4 tablespoons chopped walnuts

Salt and pepper to taste

Sauté garlic and onion in oil in a large pot until fragrant.

Add carrots and sauté for 5 minutes, stirring often.

Add vegetable broth (enough to completely cover vegetables), and boil until carrots are soft.

Add walnuts and boil for another 2 minutes.

Blend until smooth, adding vegetable broth to thin it if needed.

Return to stove and add spices.

Cook for an additional 4 minutes.