Vegan Carrot Curry Soup

Vegan Carrot Curry Soup

34 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
monsterclowngirl
Recipe by  monsterclowngirl

“Simple, flavorful, comforting!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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.

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Reviews (34)

Rate This Recipe
IglooGirl
27

IglooGirl

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 me much longer than 20 minutes to cook the carrots. The second time around I boiled the carrots and then added them to the broth. I also used light coconut milk both times.

Mary M.
26

Mary M.

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 to puree, the stick blender handled it very easily. Turned out delicious! This will be my standard carrot soup recipe from now on.

Marlene
23

Marlene

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

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 161 cal
  • 8%
  • Fat
  • 11.1 g
  • 17%
  • Carbs
  • 15.4 g
  • 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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Sweet Potato, Carrot, Apple, and Red Lentil Soup

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