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Curried Carrot Soup

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Vegan Nook
Category: 
Soup/Stew
Curried Carrot Soup

Carrot soup is easy to make and delicious. Whether it's the first course or the only course, we're betting you're going to love it!

2 tablespoons Earth Balance Butter
1 large leek, white and light green parts only, sliced thin
1 1/2 pounds carrots, diced
6 cups Vegetable or Not Chick'n Chicken Broth
1 tablespoon mild curry paste, or 1/2 teaspoon ground curry powder
1/4 teaspoon cayenne
1 teaspoon kosher salt
1 small bunch of fresh chives

Preheat a Dutch oven or large saucepan over medium-high heat.

Add the butter, leek, and carrots, and sauté for 5 minutes. Add the broth, curry, cayenne, and salt to the pot and bring to a boil.

Reduce heat to a simmer. Cover and continue to cook until carrots are very tender; about 15 minutes.

Using an immersion blender, blend the soup in the pot until smooth. Keep the soup warm over low heat.

Garnish with freshly chopped chives.

Note: The soup can also be pureed by carefully ladling it into a blender or food processor and blending until smooth. (Cool the soup slightly before blending).

Garnish with freshly cut chives.

Contains: 
Butter (vegan)
Carrot
Leek
Rating: 
Average: 5 (1 vote)




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