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: 319kcal
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 (10.5 oz) package silken tofu (shelf-stable)
- 1 cup full fat coconut milk
- 1/2 lime, juiced
- 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 transfer to a blender.
- Add the silken tofu and coconut milk and blend until smooth. Add juice from 1/2 lime and blend a second. Serve straight from the blender or transfer back to the pot to reheat.
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 extra silken tofu.
Nutrition
Serving: 1serving | Calories: 319kcal | Carbohydrates: 28g | Protein: 8g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 131mg | Potassium: 874mg | Fiber: 7g | Sugar: 11g | Vitamin A: 28436IU | Vitamin C: 16mg | Calcium: 108mg | Iron: 4mg