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Curried Vegan Carrot Soup

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A silky, aromatic vegan carrot soup infused with curry spices and creamy coconut milk, perfect for a cozy and nourishing meal.

Ingredients

  • 1 tbsp olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1 1/2 lbs carrots, chopped
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1 tsp salt (or to taste)
  • 1/4 tsp black pepper
  • 1 tbsp lime juice
  • Fresh cilantro, for topping (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the onion and sauté until softened.
  2. Stir in the garlic and ginger and cook until fragrant.
  3. Add the carrots, curry powder, cumin, turmeric, salt, and pepper. Stir to coat the vegetables in the spices.
  4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the carrots are tender.
  5. Transfer the mixture to a blender (or use an immersion blender) and blend until smooth.
  6. Return the soup to the pot and stir in the coconut milk. Warm gently without boiling.
  7. Add the lime juice and adjust seasoning as needed.
  8. Serve hot, topped with fresh cilantro if desired.

Notes

  • Add cayenne or red pepper flakes for extra heat.
  • Use sweet potatoes along with carrots for deeper sweetness.
  • Swap coconut milk for cashew cream if preferred.
  • Stir in cooked red lentils for extra protein.
  • Add red curry paste for a stronger curry flavor.

Nutrition

Find it online: https://thefamilycooking.com/curried-vegan-carrot-soup/