As you can imagine, one of my favorite parts of wedding planning was organizing and deciding on our menu.
Since I rarely cook for a large crowd, it was so much fun to test different dishes and hors d’oeuvres, and decide on a well-rounded menu that everyone would love and enjoy. (*Or, at the very least, that we hoped would.)
One of my absolute favorites was a curried carrot bisque served in shot glasses. It was delicate, warmly spiced, and creamy, yet the carrots shone through. Sadly, I didn’t get to enjoy any of it on said wedding day. I was too terrified I would spill carrot soup onto my dress —> a very likely scenario given my level of clumsiness.
But I have been meaning to recreate some version of it for this space to share with you! This vegan garam masala carrot soup is my only little twist. The addition of full-fat coconut milk (*the soup is dairy-free!) makes this carrot soup insanely creamy and smooth.
This soup unintentionally checks all of the boxes: gluten-free, vegan (and thus, vegetarian), paleo, dairy-free. The works. It is the little carrot soup that could.
The absolute best part? Today’s carrot soup recipe can be made with just a sheet pan and blender, so clean up is a breeze! Let me explain…
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