Vegan Carrot Curry Soup

By Greywolf

Ingredients

• 4 cups vegetable broth
• 2 tsps curry powder
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 2 lbs carrots, peeled and chopped
• 14 oz can coconut milk
• 14 oz water
• 1 tsp chopped fresh cilantro (optional)

Details

Servings 4
Preparation time 10mins
Cooking time 35mins
Adapted from allrecipes.com

Preparation

Step 1

Pour the vegetable broth into a soup pot and bring to a boil over medium heat. Stir in the curry powder, cumin, cinnamon and ginger; add the carrots. Reduce heat to a simmer and cook until the carrots are tender, about 20 minutes, stirring often.

Strain out the carrots from the broth and place carrots into a blender, filling the pitcher no more than halfway full. Pour about 1/4 cup vegetable broth into the blender to allow the carrots to puree. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the carrots moving before leaving it on to puree. Puree in batches until smooth, if needed; return the pureed carrots to the vegetable broth. Alternately, you can use an immersion blender and puree the carrots right in the cooking pot.

Stir in the coconut milk and the water (use the coconut milk can to measure the water). Bring back to a simmer; sprinkle with cilantro to serve.