Curried Carrot Soup
I don't know how to tell you how good this soup is because the title is unassuming but I promise this is some bomb as soup - and I'm not even a soup girlie like that. Oh, and it's vegan.
Look, I’m not usually one to hype up carrots—they’re fine, whatever—but this Curried Carrot Soup? It’s a game-changer. Velvety, a little spicy, and packed with flavor that makes you forget it’s basically vegetables in a blender. Oh, and it’s vegan too, because we love a soup that’s both delish and virtuous. Serve it with some crusty bread or just sip it straight from the bowl. Trust me, you’ll feel fancy either way.
Get the recipe and upgrade your carrot game. 🥕✨
1 ½ pounds carrots, peeled and roughly chopped
1 tablespoon olive oil
1 tablespoon butter, coconut oil or any neutral oil
1 medium onion, chopped (about a cup)
3-4 stalks celery, chopped (about a scant cup)
6 cloves garlic, smashed
1 tablespoon ginger
3 tablespoons curry powder, divided
1 14 oz can coconut milk
4 cups or 32 oz vegetable stock
Instructions
In a 425 degree oven, combine carrots, olive oil, 1 tablespoon curry powder, salt and pepper, on a lined sheet tray and roast until carrots are cooked through and fork tender, about 20 minutes.
Meanwhile, in a dutch oven, over medium heat, melt the butter. Add onion and celery and cook until fragrant, about 5 minutes.
Add garlic, ginger and remaining 2 tablespoons of curry powder. Cook until fragrant and garlic is soft.
Next add roasted carrots, coconut milk and vegetable stock. Cover pot and bring to a boil. Once boiling, remove the lid and reduce to a simmer. Simmer for 30 minutes. Season to taste.
Blend the contents of the pot using either a blender or immersion blender until smooth. Season to taste and serve hot.
