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Vegan Carrot & Potato Cream Soup


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500 g carrots
1 -2 potatoes
1 medium sized onion
500 ml vegetable stock
1 tbs olive oil
1 tbs non dairy butter
1 bay leaf
30 g brown rice
2 tsp of lemon juice
6 tbs of non dairy cream
100 ml non dairy milk
salt & pepper

Coarsely grate the carrots and potatoes. Chop the onion very finely. Gently sautee the vegetable
in some olive oil and non dairy butter for 5 mins. Add the stock, rice, bay leaf and salt.
Bring to the boil, cover the pan, lower the heat and simmer for 45 mins.
Add the lemon juice, adjust the seasoning. Add the cream. Discard the bay leaf before serving.