Creamy Vegan Carrot Soup

Submitted by whifflellama

"Creamy coconut, carrots, red pepper, and curry."

 

• Ready In: 35mins
• Ingredients: 11
• Yields: 10 cups
• Serves: 10

ingredients

• 12 carrots, peeled and roughly chopped
• 2 yellow onions, diced
• 1 tablespoon virgin olive oil
• 2 1⁄2 teaspoons curry powder
• 2 teaspoons garam masala
• 2 teaspoons cumin
• 1 teaspoon cinnamon
• 2 1⁄2 teaspoons salt
• 32 ounces vegetable broth
• 1 (13 1/2 ounce) can light coconut milk
• 2 large red peppers, chopped

directions

1. In a medium or large stock pot, saute the diced onions in olive oil on medium until onions become translucent.
2. Add carrots, salt, curry powder, cumin, garam masala, and cinnamon. Continue to saute until onions are soft.
3. Stir vegetable broth into the onion, carrot, and spice mixture. Simmer covered until carrots are tender.
4. Add red peppers to the pot. Simmer on low until the peppers are tender.
5. Take off the heat and lend with an immersion blender or using a blender. Add coconut milk and continue to blend until smooth.
6. Serve with garbanzo beans or rice in the soup for added heartiness.

Reviews

[junbugfromspace]

Delicious!! This recipe is a keeper for sure. I bought coconut cream by accident instead of coconut milk, but I used about a third of the can and it turned out beautifully. I did want to suggest putting a weight for the carrots rather than number of carrots (mine were different sizes - I used about 2 lbs). Thanks for the lovely recipe!