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The Best Vegan Carrot Soup Ever
The Best Vegan Carrot Soup Ever
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
85 minutes
Creamy vegan carrot and coconut soup perfect for Easter.
Ingredients:
  • 0.25 cup vegan butter, cubed
  • 3 cups vegetable broth
  • 1 large potato, peeled and cubed
  • 2.5 cups peeled and sliced carrots
  • 1 cup chopped onion
  • 1 stalk celery, chopped
  • 1 teaspoon grated fresh ginger
  • 0.5 cup coconut cream
  • 1 teaspoon curry powder
  • 0.5 teaspoon salt
  • 0.125 teaspoon ground black pepper
Instructions:
  • Melt vegan butter in a Dutch oven over medium heat. Stir in vegetable broth, potato, carrots, onion, celery, and ginger. Cover and simmer until the potato is tender, approximately 30 minutes. Once done, uncover the soup and allow it to cool for about 15 minutes.
  • Blend soup in batches in a food processor or high-speed blender until silky smooth.
  • Pour the soup back into the Dutch oven and swirl in the luscious coconut cream. Sprinkle in the perfect amount of curry powder, salt, and pepper. Simmer gently on low heat until the soup is all warmed up, approximately 10 minutes.

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