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Vegan Carrot Curry Soup

Vegan Carrot Curry Soup

The ultimate comfort food, Vegan Carrot Curry Soup combines creamy coconut milk with fresh carrots and aromatic spices. This easy weeknight dinner is not only delicious but also packed with nutrients. Make it tonight for a satisfying meal!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Soups
Cuisine: Vegan
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons canola oil
  • 1 cup onion (diced)
  • 2 teaspoons curry powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 2 tablespoons fresh ginger (minced)
  • 2 pounds carrots (chopped)
  • 4 cups vegetable broth (low sodium)
  • 1 14-ounce can coconut milk
  • 2 cups water

Equipment

  • large stockpot or Dutch oven
  • Immersion blender or standard blender

Method
 

  1. Add canola oil to a stock pot and heat on medium-high. Add onion and carrots. Sauté for 2-3 minutes or until onion is fragrant. Stir in curry powder, cinnamon, and ginger. Add vegetable broth and bring to a boil.
  2. Reduce heat to a simmer and cook until the carrots are tender, about 15-20 minutes.
  3. Remove from heat and puree with an immersion blender until smooth, or blend in batches until creamy.
  4. Return carrot puree to stock pot and continue to simmer. Add coconut milk and water. Serve with fresh cilantro, cilantro puree, sour cream or yogurt.

Notes

  • Tip 1: Leftover soup can be stored in an airtight container for up to five days in the refrigerator.
  • Tip 2: You can freeze the soup for up to three months.
  • Tip 3: Enjoy your soup with crusty bread or a simple green salad for a complete meal.
  • Tip 4: Feel free to add other vegetables like sweet potatoes or peas for added color and nutrition.
  • Tip 5: If you prefer a milder flavor, reduce the amount of curry powder or add some coconut sugar to balance the spices.