Curried Carrot Ginger Soup
Get your daily dose of vitamin A with a bowl of this delicious vegan curried carrot ginger soup loaded with warming flavors from the ginger and curry powder. It’s super simple to prepare with a short ingredient list, perfect for pairing with a hearty salad or sandwich.
Servings: 4 servings
Calories: 385kcal
Equipment
- 1 blender OR immersion blender
- 1 dutch oven OR stock pot
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3-4 cloves garlic, minced
- 1/2 inch peeled ginger root, grated (or 1 teaspoon dried ginger)
- 1 tablespoon curry powder
- 1 1/2 lbs carrots, peeled & sliced into 1/3" coins
- 1 quart low sodium vegetable broth
- 1 can (13.5 oz) full fat coconut milk
- Sea salt and ground black pepper, to taste
Instructions
- In a large dutch oven, add the olive oil and onion. Saute for 3-5 minutes on medium-high heat until onion is tender and translucent.
- Stir in the garlic, ginger, and curry powder. Cook for 1-2 minutes until fragrant.
- Add the carrots and broth. Bring to a simmer and cover. Cook for 18-20 minutes or until carrots slices are fork tender.
- Remove from heat and stir in the coconut milk.
- Transfer to a blender (or use an immersion blender) to puree until smooth. Return to the pot and stir in the coconut milk, salt, and pepper. Bring to a simmer for another 1-2 minutes then turn off the heat and serve.
Notes
- This is my favorite curry powder for this recipe.
- I prefer to peel my carrots for this soup recipe, but you can use unpeeled carrots too. Just make sure to scrub them well to remove any dirt.
- Both full fat and lite coconut milk can be used. Don't like coconut milk? Use unsweetened, plain soy milk or 1/2 of a 12 oz package of silken tofu.
Nutrition
Serving: 1/4 recipe | Calories: 385kcal | Carbohydrates: 29g | Protein: 5g | Fat: 30g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 134mg | Potassium: 864mg | Fiber: 9g | Sugar: 13g | Vitamin A: 28425IU | Vitamin C: 16mg | Calcium: 86mg | Iron: 2mg