Hungarian Carrot Stew
A creamy, plant-based Hungarian carrot stew loaded with fiber and gentle spices. Quick to prepare, naturally vegan, and perfect for weeknight dinners or meal prep.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 sharp knife
- 1 blender or immersion blender
- 1 small mixing bowl
- Measuring Spoons and Cups
- Wooden spoon or spatula
Ingredients
- 2 tbsp vegan butter
- 1 tbsp olive oil
- 1 medium onion diced
- 2.2 lbs 1 kg carrots, chopped
- 3 garlic cloves minced
- 1 tsp paprika powder
- ½ tsp smoked paprika
- ¼ tsp chili powder
- 2.5 cups 600 ml vegetable broth
- 1 tbsp flour any variety, GF if desired
- ½ can approx. 200 ml coconut milk
- 1 small bunch fresh parsley chopped
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: Start by gathering all your vegetables. Dice the onion finely and peel the carrots, then chop them into bite-sized pieces. Mince the garlic cloves and set aside. This prep ensures that all ingredients are ready to go and will cook evenly, making the cooking process smooth and stress-free.
- Heat the Fats: Place a large pot or Dutch oven over medium heat. Add the vegan butter and olive oil. Allow them to melt and blend together until shimmering. This combination of fats will create a flavorful base for your stew while preventing the vegetables from sticking to the pot.
- Sauté Onion and Carrots: Add the diced onion and chopped carrots to the pot. Stir well to coat them in the melted fats. Cook for about 10 minutes, stirring occasionally, until the onions become translucent and fragrant, and the carrots start to soften slightly. This step builds the aromatic foundation of your stew.
- Add Garlic and Spices: Add the minced garlic to the pot, followed by the paprika, smoked paprika, and chili powder. Stir constantly for about 30 seconds to release the essential oils in the spices without burning them. This step enhances the depth of flavor and gives the stew its signature Hungarian warmth.
- Pour in the Vegetable Broth: Carefully pour the vegetable broth over the sautéed vegetables. Stir to combine, making sure nothing is sticking to the bottom of the pot. Bring the mixture to a gentle boil, then reduce the heat to low and cover with a lid. Let it simmer for 20–25 minutes, or until the carrots are tender but still slightly firm to the bite.
- Prepare the Thickening Mixture: While the stew simmers, take a small mixing bowl and whisk the flour with 2–3 tablespoons of water until smooth. This slurry will help thicken the stew and give it a creamy consistency without altering the flavor. Make sure there are no lumps for a silky finish.
- Thicken the Stew: Once the carrots are mostly soft, slowly stir in the flour mixture. Cook for an additional minute, stirring constantly. You should notice the stew starting to thicken slightly, creating a richer, more satisfying texture that will coat the spoon beautifully.
- Blend a Portion for Creaminess: Transfer about one-third of the carrot mixture to a blender. Blend until smooth and creamy. This step gives the stew a velvety texture while keeping some of the carrots chunky, balancing creaminess with hearty vegetable bites. Be careful when blending hot liquids—hold the lid securely or let it cool slightly.
- Combine with Coconut Milk and Parsley: Return the blended carrot mixture to the pot. Stir in the coconut milk and chopped parsley, mixing well to incorporate all the flavors. The coconut milk adds natural creaminess and subtle sweetness, while the parsley gives a fresh, bright note to the stew.
- Final Seasoning and Heating: Cook the stew over low heat for another 2–3 minutes, stirring occasionally to ensure everything is evenly heated. Taste and season with salt and pepper according to your preference. This final step balances the flavors and ensures the stew is perfectly seasoned.
- Serve and Enjoy: Ladle the warm Hungarian carrot stew into bowls, garnish with extra parsley if desired, and enjoy immediately. This dish pairs beautifully with crusty bread, cooked grains, or as a standalone meal for a light yet filling dinner.
Notes
- Always use fresh, firm carrots for the best texture and natural sweetness. Older or soft carrots can become mushy when cooked.
- Adjust the spice levels to your taste—if you prefer a milder stew, reduce the chili powder.
- For a gluten-free version, use gluten-free flour or cornstarch as a thickening agent.
- Stir frequently after adding the thickening mixture to avoid lumps and ensure a smooth consistency.
- Blending only a portion of the stew creates a pleasing balance between creamy and chunky textures.
