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Feb 18, 2016

Vegan Carrot Curry soup

  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 2 teaspoons curry powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon grated ginger
  • 2 pounds carrots, chopped
  • 1 can (14oz) coconut milk 
  • 14 ounces water
  • 1 teaspoon chopped fresh cilantro
  • Jalapenos, chopped and deseeded (optional)

  1. Pour the vegetable broth into a soup pot and bring to a boil. 
  2. Stir in the curry powder, cumin, cinnamon and ginger; add the carrots.
  3. Reduce heat to a simmer, and cook for 20 minutes, (until carrots are tender) stirring often.
  4. Strain out the carrots from the broth and begin to puree carrots, adding about 1/4 cup broth into blender to allow carrots to puree.
  5. Stir in coconut milk and the water.
  6. Bring back to a simmer, when warm serve and sprinkle cilantro and jalapeno to garnish.