This Spiced Carrot Soup is a vibrant, silky bowl of comfort inspired by the classic vegan carrot soup. Built on sweet carrots, creamy coconut milk and aromatic sautéed onions, this version introduces a Mediterranean spice twist: paprika, cumin seeds and a touch of oregano. The result is deeper, warmer, and beautifully fragrant — perfect for cool evenings, quick lunches, or meal-prep days. Naturally vegan, dairy-free and wonderfully easy.
1 tbsp Good Earth Extra Virgin olive oil Optional garnishes: Fresh herbs (parsley or coriander) Sauté the base: Add the spices: Add the carrots: Simmer: Blend: Serve: 
Ingredients
1 medium yellow onion, diced
2 red bell peppers seeded and chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
3 medium carrots, peeled & sliced
4 cups stock using Mari Gold vegan Bouillon
Salt & black pepper, to taste
1/4 cup parsley
1 tsp smoked paprika
1 tsp cumin seeds
½ tsp dried oregano
1 tsp chilli flakes
Good Earth Pumpkin seeds
A swirl of coconut milkInstructions
Heat olive oil in a large pot over medium heat. Add the diced onion and bell peppers cook 4–5 minutes until soft. Stir in the garlic and sauté for 1 minute.
Add paprika, cumin seeds and oregano. Stir for 30 seconds to release their aroma.
Mix in the sliced carrots and toss to coat with the spices and aromatics.
Pour in the vegetable broth. Season with salt and pepper. Bring to a boil, then reduce heat and let simmer for 15 to 20 minutes, or until the carrots are completely tender.
Remove from heat and blend using an immersion blender (or transfer carefully to a stand blender) until perfectly smooth.
Divide into bowls and top with fresh herbs, seeds, or a swirl of coconut milk.
