vegan carrot curry soup

Ingredients

• Servings: 8


• 4 cups vegetable broth


• 2 teaspoons curry powder


• 1 teaspoon ground cumin


• 1/2 teaspoon ground cinnamon


• 1/2 teaspoon ground ginger


• 2 pounds carrots, peeled and chopped


• 1 (14 ounce) can coconut milk


• 14 ounces water


• 1 teaspoon chopped fresh cilantro (optional)

Recipe

Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins



• pour the vegetable broth into a soup pot, and bring to a boil over medium heat. stir in the curry powder, cumin, cinnamon, and ginger; add the carrots. reduce heat to a simmer, and cook until the carrots are tender, about 20 minutes, stirring often.


• strain out the carrots from the broth, and place carrots into a blender, filling the pitcher no more than halfway full. pour about 1/4 cup vegetable broth into the blender to allow the carrots to puree. 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. puree in batches until smooth, if needed; return the pureed carrots to the vegetable broth. alternately, you can use a stick blender and puree the carrots right in the cooking pot.


• stir in the coconut milk and the water (use the coconut milk can to measure). bring back to a simmer; sprinkle with cilantro to serve.