Indulge in this creamy, vegan coconut curry carrot soup! Packed with flavor and nutrients, it's perfect for any occasion.
Creamy Coconut Curry Carrot Soup
Indulge in this creamy, vegan coconut curry carrot soup! Packed with flavor and nutrients, it’s perfect for any occasion.
Equipment
- Medium pot
- Immersion or countertop blender
- Measuring cups and spoons
- Knife
Ingredients
- 2 cups 470 ml vegetable broth
- 1 can 14 ounces, or 414 ml coconut milk
- 1 pound 455 g peeled carrots
- 1 tablespoon 6 g yellow curry powder (store-bought or homemade)
- 1 tablespoon 15 g minced garlic
- Salt and pepper to taste
Instructions
- Add the vegetable broth, coconut milk, carrots, curry powder, and minced garlic to a medium pot.
- Bring the mixture to a boil.
- Reduce the heat to a simmer and cook for about 10 minutes, or until the carrots are tender.
- Using an immersion blender, purée the soup until smooth.
- Alternatively, let the soup cool slightly and purée in batches in a countertop blender.
- Season with salt and pepper to taste.
- Serve warm and enjoy!