Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
CarrotCutie102, 08/23/09
Vegan Creamy Carrot Curry Soup with CoconutIngredients (use vegan versions): 2 to 3 large carrots, chopped small
1 medium onion, chopped small
1 1/4 teaspoon fresh ginger, minced
1 1/2 teaspoon curry powder
1 3/4 cup vegetable broth
1 14 ounce can light coconut milk
sea salt, to taste
Directions:1) Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft.
2) Allow to cool slightly, and then puree in blender, working in batches if eneded.
3) Return to heat and stir in coconut milk until well combined. Season generously with sea salt, to taste.
4) Serve hot or chill until cold and serve as a gourmet vegetarian and vegan appetizer soup. This carrot soup will thicken as it cools, so if serving this vegan carrot soup cold, you may want to add a bit extra liquid.
Source of recipe: This recipe is a variation of one on
http://vegetarian.about.com/od/soupsstewsandchili/r/carrotcoconut.htm. I've tweaked it a bit to suit my tastes.
This soup is creamy, tropical, and rich... an absolutely perfect combination of unlikely ingredients! The original recipe calls for regular coconut milk, but I find that the soup is too heavy when you use regular so I use light in this recipe. If prefer thick stews to light soups then go for re
Makes: about 5 servings, Preparation time: 10 minutes, Cooking time: 25 minutes
