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Chilled Vegan Israeli Carrot Soup With Chewy Quinoa Topping

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 2 quarts (8 cups) 1x


  • 4 Israeli carrots, diced ( or 5 1/2 cups diced regular carrots)
  • 4 cups unsweetened almond milk ( we use Silk Pure Almond)
  • 2 cups water
  • 1 1/2 tsp cinnamon
  • 1 tsp sweet paprika
  • 1 tsp ground ginger
  • 1/2 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • Pinch of cayenne pepper (optional)
  • Quinoa Topping
  • 1 1/2 tbsp coconut oil
  • 1/2 cup quinoa (yields approximately 1 1/2 cups cooked)
  • 1 1/2 tbsp brown sugar
  • 1/4 tsp salt (or to taste)


  1. In a large soup pot, combine diced carrots, 3 cups of almond milk, water, cinnamon, paprika, ginger, salt, black pepper and cayenne. Bring to a boil, reduce heat and simmer, covered until the carrots are tender, 15-20 minutes
  2. in the meantime, in a medium size sauce pan, bring water to a boil. Add a pinch of salt and quinoa. Reduce heat and cook for 8-10 minutes until tender, but not mushy. Drain well and set aside
  3. Once the carrots are tender, remove from heat and puree the soup using an immersion blender or a regular blender (*Note: if you're using a regular blender, let the carrots cool for at least 20 minutes)
  4. Puree until smooth, transfer the soup back to the soup pot and add the remaining cup of almond milk. Set aside to cool and refrigerate until ready to serve
  5. To prepare the topping, melt coconut oil in a large non stick skillet. Add quinoa, sugar and salt and cook at medium heat, stirring constantly with a wooden spoon until golden brown, 5-7 minutes. Use as garnish right before serving
  • Category: Appetizer
  • Cuisine: Kosher / Vegan, gluten free