This is my new favorite soup recipe guys. I call it Amazing Chunky Carrot Soup because the signature ingredient is large rounds of thickly sliced organic carrots. Also making a delicious appearance in each steamy spoonful: diced onion, fresh parsley, chopped garlic, tender pasta, vegan chipotle "sausage" and large cubes of potato. Oh and a few secret ingredients too.
Plus get my 3 favorite ingredients for making any vegan soup taste amazing!..
Kathy's Three Flavor-Enhancing Ingredients to Make Any Vegan Soup AMAZING:
1. Field Roast Sausage in Spicy Chipotle. This is my must-have ingredient for a quick veggie stew because just one vegan sausage adds so much flavor, a bit of fat and a nice boost of protein.
2. Nutritional Yeast. NY thickens the broth, adds lots of savory flavor and adds a nice dose of nutrients.
3. Bay Leaves. I always add a few bay leaves to my soup. It gives it that restaurant-y flavor. As if the soup had been slow simmering in a large kettle pot all day.
..these are just three of my favorites. What are your favorite soup secret ingredients?
Carrot Love! Carrots are rich in the antioxidant vitamin A. And cooking carrots, such as for this soup, may even help you absorb more of their beta-carotene..
"A study published in the Journal of Agricultural and Food Chemistry in 2002 showed that cooking carrots increases their level of beta-carotene. Beta-carotene belongs to a group of antioxidant substances called carotenoids, which give fruits and vegetables their red, yellow, and orange colorings. The body converts beta-carotene into vitamin A, which plays an important role in vision, reproduction, bone growth and regulating the immune system." - source, Scientific American
..I like to serve this soup with some nutty sprouted grain toast with Vegenaise spread on top. Perfection.
Amazing Chunky Carrot Soup
vegan, makes about 6 bowl-sized servings (dinner + leftovers!)
1 tablespoon extra virgin olive oil
1 large russet potato, peeled/diced into large chunks
1 large white or yellow onion, chopped
1 Field Roast Spicy Chipotle Vegan Sausage, roughly sliced
5 large carrots, sliced into thick rounds
1 tablespoon chopped garlic
½ cup fresh parsley, finely chopped (leaves and stems)
1-3 bay leaves
½ cup dry pasta (any variety - I used elbows)
4 cups No-Chicken Broth (vegan chicken-style broth by Imagine brand - or substitute with vegetable broth.)
1-4 cups water or more broth (add while simmering as desired to thin out soup)
optional: ¼ cup salted peanuts (secret ingredient, adds a unique ingredient to your bowl)
accent seasonings:
½ cup nutritional yeast
½ teaspoon chili powder
½-1 teaspoon salt (to taste)
½ teaspoon fine black pepper
½ teaspoon dried bell pepper (optional)
optional: chunky-chopped celery would also be a nice addition
Directions:
1. Place a big soup pot on stove over high heat. Add the oil, vegan sausage, onions and garlic. Saute for a few minutes.
2. Add in the carrots, potato and seasonings. Saute for a minute or so.
3. Add in all the remaining ingredients and bring to a boil. Once boiling, cover with lid and reduce heat to low. Simmer for about an hour until carrots and potatoes are tender and pasta is cooked.
4. Add water and continue to simmer as long as you'd like to "reduce" the soup and intensify the flavors. I like to simmer my soup a good 2-3 hours.
Adjust seasoning as desired. Serve steamy hot. Enjoy the cozy carrot bliss!
michelle says
OMG... Just made this and it's not even done and it's ridiculously delicious. I can't stop "testing" the broth! I doubled my recipe and then added the spices and extra NY and garlic to taste. That sausage is amazing how it adds color and kick. Can't wait to dig in tonight:)
Guest says
This is by far, my favorite soup. It's true what others say about the broth. So good! I also think the peanut trick helps in so many ways
marlies says
Oh my gosh this soup! I didn't have so many carrots, but I did have a bunch of other veggies that needed using, so I added some turnips and parsnips, too. The broth is sooo good!! I think the nutritional yeast knocked it out of the park! I literally went back to the pot for more broth 3 times 🙂 perfect recipe for a cold night!
Matthew Whipple says
I'm curious about the peanuts. No one seems to mention their use. Do you line the bottom of the bowl before serving or do the peanuts actually go into the simmering process? Thanks Kathy! You're a rock star
Tiffany Ann says
nummmers!!! In the kitchen preparing this now. Also making croutons in the dehydrator using 3 slices of Dave's Power Seed Bread and a large handful of sliced Almonds. Mixed it all in a bowl with 1 TB olive oil, all spice & cinnamon. On a tray set at 115 degrees for 4-6 hours... just enough time to chop veggies, and get this soup to simmerin' for the afternoon. <3
Jackie Bissell says
Made this soup tonight...Absolutely delicious. I used a Tofurkey sundried tomato & basil sausage but otherwise no changes to the recipe. So glad to have leftovers because I love it! Love your recipes 🙂
Kathy Patalsky says
Aw thanks so much Laura!! 🙂 🙂
Laura says
This was delish. Just made it today while holed up during Nemo. I made it exactly as instructed and I wouldn't change a thing. So good! Thanks, Kathy. Your recipes are my favs!
Bee says
I made this sans sausage and it was still delicious! Just perfect for this cold, snowy Chicago night 🙂
Britt says
I tried the recipe without the sausage. Is that the reason why it doesn't look as orange/yellow as yours? It was good... but I missed the nice color 😉
steamtorch says
I made this recipe this afternoon, the only change being adding a bit of cayenne pepper. O. M. G. So tasty and delicious and filling! I admit to adding some crusty bread on the side, but jumping jimminy, this was awesomelicious. The vegan sausage adds such a nice little zip to the carrots and potato and pasta. Now I have to go to the store and buy ingredients for the chocolate chip/walnut cookies, because cookies.
FullLaneFemme says
I've been a long-time reader of this blog and I decided to stop drooling over your recipes and just make one. I took the plunge and bought the majority of the ingredients. This soup is absolutely delicious and I think it's something even my non-vegan friends and family would love. I love your blog and I love that you share such wonderful recipes.
Cori Ochoa says
My boyfriend and I made this last night and it was so amazing! Every bite was followed by a "mmmmmmm!" and "Wow! This is sooooo good!" Thanks for sharing you're beautiful and nutritious recipes!
Danielle Madore says
A friend once told me that she adds honey and vinegar to her soups, in equal amounts. I do this, and I have found that it adds a deeper level of flavor, somehow.
ula says
I made it last night, everybody in my family loved it and I'm definitely making it again! thanks for the recipe!
Stardust says
Awesome... This is the third thing I'm making from your blog. My soup doesn't look very "orangey" though... I'm not sure if its cause my five carrots weren't gigantic or because I didn't have the sausage. 🙁
Cpbandtee says
Made this for dinner tonight and it was unbelievable. Made one modification, used cilantro instead of parsley. This meal is a keeper in our house! Thanks for another awesome recipe.
Kathy Patalsky says
Thanks so much Laura! (Sorry I do not calculate for every recipe, some are much more cut and dry than others to calculate..) thanks for reading! 🙂
Kathy Patalsky says
I do not. Since soup is highly customizable and a few ingredients not in my calories index. (Like the vegan sausages) - if you want to calculate try caloriecount.com they have a great index.
Laura Hoffmeister says
I'll try that, thank you! Looks delicious! I found your blog a few months ago and have loved trying all the new recipes =)
Laura Hoffmeister says
Hi Kathy- Making this tonight, yum! Would you happen to have nutritional info for it? Thanks!!
Kathy Patalsky says
trader joe's has tofurky. Whole Foods has several brands.
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Javier Marrufo says
Veryy, VERY nice!
I am definitely going to make this tonight!
Thank you!!
viper8888 says
WOW, wut a AWsuM soup,...period !!!!!
ps: where 2 get vegan sausage???
Kathy Patalsky says
aw thank you!! 🙂 🙂 Glad you liked it!!
Cheryl W. says
Made it. To die for.
You, ma'am, are the vegan Julia Childs.
Alana says
Oooo... I'm looking forward to winter here in Australia just so I can give this one a go.
Marisa Bodner Strauss says
I made this last night--it was sooo good! I used Trader Joe's soyrizo instead of Field Roast sausage and it made the soup really spicy and yummy! I also cooked it in my pressure cooker for 10 minutes and it was perfect! I left out the pasta because we had it with lentil loaf sammiches!
Cheryl W. says
Thanks for the super-quick response. 🙂 To the kitchen I go...!
Kathy Patalsky says
I guess I like my pasta kinda really tender and falling apart, but if you want it more al dente, toss it in about 20 minutes before serving (add extra water or broth if needed) - good question!!
Cheryl W. says
I'm about to make this beauty--my only question is about the pasta. Do I really throw the pasta in before it simmers for an hour? I'm scared it might get too mushy and fall apart.
Very excited to get my cozy-soup on!
Kathy Patalsky says
Tofu/tempeh/veggie "meats" fridge section.
Lauriez says
I went to the Field Roast website and found out my Whole Foods should have it. Do you find it in the freezer or meat section?
Kathy Patalsky says
Field Roast is my favorite. Tofurky has a few nice options too.
Christina says
I am drooling looking at these photos. This looks absolutely amazing and so comforting. What brand of veggie sausage do you use?
Food, pleasure, and health says
loved the big chunks of veggies and vegan sausage. Thanks for sharing the secret about NY- i did not know that 🙂
Kathy Patalsky says
You will enjoy it John!! 🙂
Kathy Patalsky says
You can omit it or add in something like beans, tofu, lentils or even more peanuts! The vegan sausage adds some fat and spicy flavor so maybe a dash of cayenne and splash of olive oil too substitute.
Adriane says
Thanks! I'm going to try that. I LOVE your recipes I'm always sharing them with friends!
Kathy Patalsky says
Yes it will still be amazing sans Field Roast 🙂
Jennifer says
Looks awesome! I'm not overly into fake meat/alternatives but I think this would be super awesome if I were to just omit that and use the rest - what do you think? I wouldn't be opposed to trying anything once, tho, as long as it's vegan 🙂
alkitchen.blogspot.com says
looks awesome! 🙂 I've never heard of vegan sausage - but I guess it must be tasty!
jodye says
This soup looks wonderful! I am such a fan of nutritional yeast to bump up the flavor of my meals. I can't seem to keep it in the kitchen for more than a week before I have to buy more! I've never tried the field roast sausage, as I try to avoid soy, but I imagine smoked paprika could lend a similar flavor.
Adriane says
This looks delicious! I'm gluten free can you recommend a good substitute for the sausage?