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Vegan Carrot Curry Soup
Vegan Carrot Curry Soup
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Creamy vegan carrot soup with curry, ginger, and coconut milk - ready in just 35 minutes!
Ingredients:
  • 4 cups vegetable broth
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 0.5 teaspoon ground ginger
  • 2 pounds carrots, peeled and chopped
  • 1 (14 ounce) can coconut milk
  • 14 ounces water
  • 1 teaspoon chopped fresh cilantro
Instructions:
  • In a soup pot, bring the vegetable broth to a boil over medium heat. Stir in the curry powder, cumin, cinnamon, and ginger. Add the carrots and simmer gently for about 20 minutes until tender, stirring occasionally.
  • Separate the carrots from the broth, and transfer them to a blender filling only half full. Add 1/4 cup of vegetable broth to facilitate pureeing. Secure the blender lid with a kitchen towel and pulse a few times before blending until smooth. You may need to blend in batches. Alternatively, use a hand blender directly in the pot to puree the carrots.
  • Add the coconut milk and water to the pot, using the coconut milk can to measure. Allow it to simmer and garnish with fresh cilantro before serving.

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