Vegan creamy carrot soup

    1 hour 25 min

    Carrots, celery, potato, coconut cream and curry powder are pureed together to make this delicious soup that's a great vegan option.


    1 person made this

    Ingredients
    Serves: 4 

    • 4 tablespoons vegan butter, cubed
    • 700ml vegetable stock
    • 1 large potato, peeled and cubed
    • 300g peeled and sliced carrots
    • 160g chopped onion
    • 1 stalk celery, chopped
    • 1 teaspoon grated fresh ginger
    • 120ml coconut cream
    • 1 teaspoon curry powder
    • 1/2 teaspoon salt
    • 1/8 teaspoon freshly ground black pepper

    Method
    Prep:30min  ›  Cook:40min  ›  Extra time:15min  ›  Ready in:1hr25min 

    1. Heat vegan butter in a large pot over medium heat until melted. Add vegetable stock, potato, carrots, onion, celery and ginger; cover and cook, stirring occasionally, until potato is tender, about 30 minutes. Uncover soup and let cool, about 15 minutes.
    2. Puree soup in batches in a food processor or high-speed blender until smooth.
    3. Return soup to the pot; stir in coconut cream. Season with curry powder, salt and pepper. Cook over low heat until soup is heated through, about 10 minutes.

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