Description
A creamy vegan carrot soup infused with warm curry spices, fresh ginger, and rich coconut milk for a comforting and flavorful dish.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 1/2 pounds carrots, peeled and chopped
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt, to taste
- Black pepper, to taste
- Fresh lime juice, to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until softened, about 5 minutes.
- Stir in garlic and ginger and cook for 1 minute until fragrant.
- Add curry powder, cumin, and coriander, stirring to toast the spices.
- Add chopped carrots and vegetable broth. Bring to a boil.
- Reduce heat and simmer until carrots are tender, about 20 minutes.
- Use an immersion blender (or transfer to a blender) to puree until smooth.
- Stir in coconut milk and simmer for another 5 minutes.
- Season with salt, pepper, and lime juice to taste.
- Serve warm.
Notes
- Adjust spice levels by adding more or less curry powder.
- For extra creaminess, add more coconut milk.
- Store leftovers in the refrigerator for up to 4 days.
- This soup freezes well for up to 2 months.
- Garnish with fresh herbs or toasted coconut flakes for added texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 10 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
