An incredibly flavorful vegan soup that takes only 15 minutes to prepare.
Yield: 4-6 servings
Time: 15 minutes
Tools
- Dutch oven or large saucepan
- wooden spoon
- blender
Ingredients
- 14 oz coconut milk
- 2 c vegetable stock
- 1 pound carrots, cleaned, optionally peeled, and roughly chopped
- 1 T curry powder
- 1 clove garlic, minced
- salt
- pepper
Directions
Place everything in the pot, bring to a boil, reduce heat, and simmer about 10 minutes, until the carrots are tender.
Purée in blender in batches, until smooth. Taste and adjust seasonings.
Ladle soup into bowls and garnish with a sprinkle of parsley or sesame seeds.
Notes
Adapted from the recipe for "Coconut Curry Carrot Soup" in 500 Vegan Recipes, by Celine Steen and Joni Marie Newman – read my review.
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