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Vegan Carrot Soup

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
GIANNADAWN

GIANNADAWN

Delicious carrot soup with a hint of curry!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 34.5g
  • 11%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 434 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Heat oil in a soup pot over medium heat. Add onion and garlic, and cook stirring often until onion is translucent. Add carrots and potatoes, and cook for just a few minutes to allow the carrots to sweat out some of their juices.
  2. Pour the vegetable broth into the pot, and season with ginger, curry powder, salt and pepper. Bring to a boil, then reduce heat to low. Simmer for 15 to 20 minutes, until carrots are tender.
  3. Puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the soup pot. Reheat soup if necessary, and serve.
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Reviews

LILROSEGLOW
48

LILROSEGLOW

6/1/2004

Nice mix of flavors, but the proportions are way off. As written, this "soup" has the consistency of a bowl of mashed potatoes. I ended up adding another cup of broth and 2 cups of half-n-half. It was still very thick soup. (Adding dairy messes up the vegan attribute.) Also, 1 tsp of curry just got lost in the other flavors, so I added a bunch more. With those changes, this is pretty good soup.

keri marion
32

keri marion

2/27/2007

this is very similar to the carrot soup that i make; the only difference is that i do not use vegetable broth. also, i only use one potato, unless they happened to be very small potatoes, like reds or something, but russets? i can't imagine using more than one. instead of broth i just use water, and enough water to cover all the vegetables (thus making a broth) and when everything is tender, then puree. i have had a couple variations, using ginger, adding cinnamon, incorporating a 1/4 cup coconut milk or less to the mix and garnishing with cilantro and green onions. makes enough for days or a family.

cinekate
19

cinekate

10/21/2007

This was a big hit, but I also tweaked it a bit: I added a fistful of chopped fresh coriander/cilantro,2 stalks of celery, some cumin and nutmeg. Our vegan visitor was very pleased... and I was happily surprised as I'd normally want to add butter/cream and other vegan no-nos. Season it to your own taste. A great winter warmer (it actually started snowing while we were eating)!!

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