vegan carrot curry soup

Ingredients

• Servings: 8
• 4 cups vegetable broth
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 2 pounds carrots, peeled and chopped
• 1 (14 ounce) can coconut milk
• 14 ounces water
• 1 teaspoon chopped fresh cilantro (optional)

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• pour the vegetable broth into a soup pot, and bring to a boil over medium heat. stir in the curry powder, cumin, cinnamon, and ginger; add the carrots. reduce heat to a simmer, and cook until the carrots are tender, about 20 minutes, stirring often.
• strain out the carrots from the broth, and place carrots into a blender, filling the pitcher no more than halfway full. pour about 1/4 cup vegetable broth into the blender to allow the carrots to puree. hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the carrots moving before leaving it on to puree. puree in batches until smooth, if needed; return the pureed carrots to the vegetable broth. alternately, you can use a stick blender and puree the carrots right in the cooking pot.
• stir in the coconut milk and the water (use the coconut milk can to measure). bring back to a simmer; sprinkle with cilantro to serve.