International Vegan Dinner Food

Spicy Carrot Almond Soup

January 18, 2021

Coming from a country with winters as cold as Romania, I find soups an incremental part of one´s nutrition. In fact, we would rarely not have a soup before the main dish in my house. That changed slightly as I moved away, but I still find soups super comforting. Nowadays, in Portugal we´ve been eating a lot of carrots in our house – I have a hunch it´s because carrots are Yoshi´s favourite healthy snacks. Add almonds and maybe some chilli peppers to the equation and you have yourself a perfect creamy carrot soup for these cold winter days. So here goes this #homemadeMonday – a simple spicy carrot almond soup for cold winter days.

(serves six)

three big carrots
60 g almonds
one medium sized onion
four garlic cloves
two chilli peppers
a veggie Knorr cube
olive oil
a can of coconut milk (optional)
salt and pepper to taste


1. Chop the onion. Fry it in a deep pan in two tablespoons of olive oil until golden along with the almonds for them to release their aroma. Add the crushed garlic cloves and the chopped chilli peppers and fry for another minute.

2. In the meantime peel the carrots and cut them in cubes while separately boiling 1 litre of water.

3. Add the carrots to the deep pan and fry for 10 minutes along with the onion and garlic cloves. Season with a pinch of salt. After the 10 minutes are done, add the boiling water and the Knorr cube. Bring to a boil and let boil for 20 minutes or until the carrots are boiled through.

4. Let the mixture cool down a bit and add the whole thing to a blender. Blend until you obtain a cream. Optional: Add the coconut milk for a nice touch.

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