Creamy Vegan Carrot Soup

Creamy coconut, carrots, red pepper, and curry.

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

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 1/2ounce) 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.