When it’s cold outside, it’s great to be warm inside. These vegan winter soups were all created with a warming happiness in mind.

Each recipe shares several traits – they’re uncomplicated, taste wonderful and give you a feeling of great satisfaction.

This Instant Carrot Soup is so creamy and delicious you won’t believe it’s healthy! This recipe is easy to make, with Thai red curry paste, coconut milk, and tahini, and is totally vegan. Topped with garlicky greens, it’s a simple recipe your family will love!

Sauté the onions and garlic in a pot, and put everything into the pot except for the coconut milk, cilantro, and sesame seeds. Seal the pot, and set it on manual, high pressure, for 5 minutes. It’ll take maybe 15 minutes to come to pressure. Once it’s done, let it release naturally for 5 minutes, then flip it to quick release for the rest. Purée the soup and add the coconut milk and stir it through. You can also top with cilantro and toasted sesame seeds if you’re feeling fancy.

A delicious and creamy Vegan Corn Chowder Recipe that’s super easy to make and naturally gluten-free. Thickened with potatoes and natural corn starch and made creamy with coconut milk, this Dairy Free Corn Chowder is as tasty as it is healthy. Go ahead and spice it up a lot or a little depending on how you like it! Heat some oil in the pot, and then throw in the onions and let them sweat it out. Once they’re nice and translucent, add in the garlic and celery and let things get steamy with a little aromatic. Cut the corn kernels off tbe cobs. Add the potatoes and spices to the pot, and give it a good stir. Then add the corn cobs. Bring to a boil, then reduce the heat, cover, and simmer until tender. Give this 10-ish minutes to simmer, and then then blend. Lastly, stir in your coconut milk and adjust the seasonings.

Heat 1-2 tbsp of olive oil in a soup pot over low to medium heat. Cook onions and carrots for about 5-7 minutes, until soft. Add salt, black pepper and turmeric, and mix well. Heat for about 1 minute longer. Add broccoli florets, and cook about 5 minutes longer. Add broth, bring to a boil, and then reduce to a simmer. Cook for 5-7 minutes, until vegetables are tender. Place cashews in a blender, add enough soup liquid (just liquid, no veggies) to cover cashews. Carefully blend cashews into a smooth paste, adding more liquid if needed. Add cashew mixture back into the soup. Mix well, and warm through. Enjoy!