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.
Hrdlicka
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
- 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.
- Puree soup in batches in a food processor or high-speed blender until smooth.
- 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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