Thursday, August 25, 2016

vegan carrot soup


  • Servings: 4
  • 1 tablespoon vegetable oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 large carrots, sliced
  • 5 new potatoes, quartered
  • 2 cups vegetable broth
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon curry powder
  • salt and pepper to taste


    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • heat oil in a soup pot over medium heat. add onion and garlic, and cook stirring often until onion is translucent. add carrots and potatoes, and cook for just a few minutes to allow the carrots to sweat out some of their juices.
  • pour the vegetable broth into the pot, and season with ginger, curry powder, salt and pepper. bring to a boil, then reduce heat to low. simmer for 15 to 20 minutes, until carrots are tender.
  • puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the soup pot. reheat soup if necessary, and serve.

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