Comforting Vegan Coconut Carrot Soup

This season, I’m honoring autumn with this comforting vegan carrot soup.

Lately, I’ve been having un-peaceful dumpling feelings. As we march through September, I’m growing increasingly nostalgic for my former home, Oregon, and my favorite season, Fall. My lovely colleagues have warned my that autumn doesn’t come to Corpus Christi, TX—at least in the way that I’m used to it: crisp, cool air, intoxicating leaf displays, and that cozy sweater weather feeling. While I suppose nostalgia itself is understandable, it’s the clinging to my memories that I know makes me a naughty dumpling.

To combat this unproductive angst, I’ve been deliberately weaving more joyful activities into my day, some of which include writing more in my journal, reading a collection of French poetry that’s been gathering dust on my desk for months, indulging in my perfume stash, and spontaneously applying a new pink lipstick I treated myself to a few weeks ago.

To bring a little more joy into my days, I’ve started reading Elles: A Bilingual Anthology of Modern French Poetry by Women.

There are also ways that I can honor autumn, even if I’m surrounded by palmettos instead of maples. Aside from sneaking in a steaming coffee when coffee and I are “on a break” (like I said: naughty dumpling over here), I can make warming comfort soups. May this coconut carrot soup give you a little autumn love—wherever you live.

More joy: inevitable kitty photo bomb

Vegan Coconut Carrot Soup

Ingredients:

(Serves 3-4)

1 tbs. coconut oil

1 yellow onion

dash of sea salt

6 carrots

2 inch chunk of ginger

2 cups unsweetened coconut milk

1 cup vegetable broth

1/2 tsp. ground coriander

1/2 tsp. cinnamon

1/4 tsp. cumin

1/4 tsp. cardamom

1/2 tsp. cayenne pepper (optional)

splash of coconut cream (for garnish)

Directions:

At a medium heat, warm the coconut oil in a large pot. Add roughly chopped onion, and sauté until translucent. Add chopped carrots, and sauté for about eight minutes. Add coconut milk, vegetable broth, and spices. Turn the heat down to low, and allow the soup to simmer for about 15-20 minutes, or until the carrots are soft. Remove the soup from the heat, and allow it to cool for a few minutes. Purée soup in blender. Serve with a dash of freshly ground black pepper, cinnamon, and/or coconut cream.