Vegan Carrot Curry Soup

Vegan Carrot Curry Soup

39
monsterclowngirl 7

"Simple, flavorful, comforting!"

Ingredients

35 m {{adjustedServings}} servings 161 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 317 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Pour the vegetable broth into a soup pot, and bring to a boil over medium heat. Stir in the curry powder, cumin, cinnamon, and ginger; add the carrots. Reduce heat to a simmer, and cook until the carrots are tender, about 20 minutes, stirring often.
  2. Strain out the carrots from the broth, and place carrots into a blender, filling the pitcher no more than halfway full. Pour about 1/4 cup vegetable broth into the blender to allow the carrots to puree. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the carrots moving before leaving it on to puree. Puree in batches until smooth, if needed; return the pureed carrots to the vegetable broth. Alternately, you can use a stick blender and puree the carrots right in the cooking pot.
  3. Stir in the coconut milk and the water (use the coconut milk can to measure). Bring back to a simmer; sprinkle with cilantro to serve.

Footnotes

  • Cook's Note
  • Substitute 2 cups of cauliflower, steamed until tender and pureed in a blender, for the coconut milk, if desired.
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Reviews

39
  1. 49 Ratings

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I have been dealing with gallbladder issues and there are very few foods I can eat. After having many bland meals, this was a great flavorful change. I just made it for a second time. It took...

I replaced half the broth with water because I need to watch out for sodium. I ran the carrots through the food processor before putting them in the broth at the beginning. Then when it was time...

This worked wonderfully in my slow cooker also. I added a little fresh minced ginger.