The Best Vegan Carrot Soup Ever
Description
Carrots, celery, potato, and coconut cream are pureed together to make this delicious soup that's a great vegan option for your Easter meal.
Ingredients
•
1/4 cup vegan butter, cubed
•
3 cups vegetable broth
•
1 large potato, peeled and cubed
•
2 1/2 cups peeled and sliced carrots
•
1 cup chopped onion
•
1 stalk celery, chopped
•
1 teaspoon grated fresh ginger
•
1/2 cup coconut cream
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1 teaspoon curry powder
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1/2 teaspoon salt
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1/8 teaspoon ground black pepper
Directions
1
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.
2
Puree soup in batches in a food processor or high-speed blender until smooth.
3
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.