Vegan Carrot Curry Soup
Serves: 2
Ally Shanahan
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
51
Sourness
37
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
4 cups
Vegetable Broth2 tsps
Curry Powder1 tsp
Ground Cumin1 tsp
Ground Cinnamon1 tsp
Ground Ginger400 g
Coconut Milk (can)400 g
WaterDirections:
1
Pour the vegetable broth into a soup pot, and bring to a boil over medium heat
2
Stir in the curry powder, cumin, cinnamon, and ginger; add the carrots
3
Reduce heat to a simmer, and cook until the carrots are tender, about 20 minutes, stirring often
4
Strain out the carrots from the broth, and place carrots into a blender, filling the pitcher no more than halfway full
5
Pour about 1/4 cup vegetable broth into the blender to allow the carrots to puree
6
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
7
Puree in batches until smooth, if needed; return the pureed carrots to the vegetable broth
8
Alternately, you can use a stick blender and puree the carrots right in the cooking pot
9
Stir in the coconut milk and the water (use the coconut milk can to measure)
10
Bring back to a simmer; sprinkle with cilantro to serve