Vegan Carrot Curry Soup Food

VEGAN CURRIED CARROT GINGER SOUP

Steps:

• Heat oil in a Dutch oven or large pot over medium-high heat. Add carrots, onion, and celery. Season with salt and pepper, and sauté stirring occasionally until vegetables soften, about 10 minutes.
• Add garlic and curry powder; cook 1 minute more, stirring frequently.
• Add the rice milk, coconut milk, and carrot juice. Bring to a boil, reduce heat and simmer 20 minutes, or until carrots are tender. Remove from heat.
• Blend with an immersion blender or work in batches to puree the vegetables in a high-speed blender. Do not fill the blender more than halfway, and partially cover the hole in the lid with a dishtowel to allow steam to escape.
• Pour each batch of pureed soup in another pot and keep warm on medium-low heat.
• Once all the vegetables are pureed stir in the syrup and ginger. Season to taste with salt and pepper.
• Can be made 3 days ahead. Let cool, cover, and refrigerate. Rewarm over medium heat when ready to serve along with suggested toppings.

VEGAN CARROT CURRY SOUP

Steps:

• 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.

VEGAN CARROT SOUP

Steps:

• 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.

CREAMY THAI CARROT SOUP (VEGAN)

Steps:

• *NOTE: Thai curry paste available at Asian markets or make your own using recipes off this site.
• In a medium saucepan, bring broth, carrots, onion, garlic and ginger to a boil over medium-high heat. Cover, reduce heat to low and simmer for 15 to 20 minutes; until carrots are tender.
• Stir in Thai curry paste and salt; simmer 1 minute to blend flavors. Remove from heat; cool slightly.
• Add tofu to saucepan and puree in soup pot using an immersion hand blender (or in batches in a blender) until smooth.
• Serve mint leaves on side. Yields about 1 cup per serving.

CURRIED CARROT SOUP

Steps:

• Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
• Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.

THE BEST VEGAN CARROT SOUP EVER

Steps:

• Heat vegan butter in a Dutch oven over medium heat until melted. Add vegetable broth, 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 Dutch oven; stir in coconut cream. Season with curry powder, salt, and pepper. Cook over low heat until soup is heated through, about 10 minutes.