Saffron Carrot Soup

Saffron adds a distinctive taste to any dish it graces. This belly-warming vegan soup exudes saffron’s warm flavor along with the natural sweetness of carrots and freshness of just-cut herbs.
Saffron adds a distinctive taste to any dish it graces. This belly-warming vegan soup exudes saffron’s warm flavor along with the natural sweetness of carrots and freshness of just-cut herbs.

Saffron Carrot Soup

Serves 6

Ingredients:

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  • 1/4 cup olive oil
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  • 3 pounds carrots, trimmed, peeled, diced
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  • 1/2 onion, finely chopped
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  • 2 cloves garlic, minced
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  • 4 cups vegetable broth
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  • Generous pinch saffron threads, rubbed to crumble
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  • 1 teaspoon salt
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  • 1 tablespoon sugar
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  • 1/4 cup vegan sour cream
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  • 2 tablespoons fresh thyme plus more for garnishing
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  • 4 tablespoons finely chopped fresh flat leaf parsley plus more for garnishing

Directions:

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  1. Heat oil in a  large saucepan over medium heat. Stir in carrots and onion and cook, stirring often, until onions are softened.
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  3. Add garlic and cook, stirring, for 1 minute. Stir in broth, saffron, salt, and sugar. Simmer for 10 minutes.
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  5. Stir in sour cream, thyme, and parsley and simmer until heated through.
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  7. Serve hot garnished with more fresh herbs.

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