Monday, March 12, 2012

Vegan Curried Carrot (& Coconut!) Soup

As promised in "Pinterest. It's a problem":

We ate this soup with the spiced pumpkin biscuits I also mentioned in that post. It was a GREAT combination.

  • 6 large carrots, chopped small
  • 1 onion, chopped small
  • 1 tsp powdered ginger
  • 1 1/2 tsp curry powder
  • 2 1/2 cups vegetable broth
  • 1 cup lite coconut milk


  • Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft.
  • Allow to cool slightly, and then puree in blender, working in batches if eneded. (The immersion blender did not work well with this recipe.)
  • Return to heat and stir in coconut milk until well combined.

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