Simple, delicious, and soothing!
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 cups vegetable broth
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 2 pounds carrots, peeled and chopped
- 1 (14 ounce) can coconut milk
- 14 ounces water
- 1 teaspoon chopped fresh cilantro (Optional)
Instructions
- 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.
- Substitute 2 cups of cauliflower, steamed until tender and pureed in a blender, for the coconut milk, if desired.
Reviews
We had all the ingredients so I made it in the crockpot. I only put in 2 cups of broth though so that it wouldn’t be too liquid. We liked it fine but we have Vegan pumpkin Curry soup we like better. That’s why I gave it a 3.
I tried to cut the recipe in half so I’m sure the result was more my fault, but I had to add in a lot more spices to get desired results. Once I seasoned to taste it was amazing! Thank you!
Could use a bit more spice, but I will make again. May try adding a sautéed onion as others have. An immersion blender would save a lot of time. Thanks for the help in cooking more vegan!
This is a great base recipe. Saute onion and garlic in the beginning with vegan butter, do not add the extra water unless you like very thin soup. Great for the lactose intolerant. Thanks!
Delightful soup for the winter time. I omitted the cumin out of personal preference. This soup has warm flavors and a nice smooth consistency. I will definitely be making this again!
I love this soup! I had it at a deli and tried to recreate it using this recipe and it came out wonderfully. The only thing I did was add a little salt, but that’s just my preference. Everyone in my family loved it.
Added 3cloves roasted garlic and used just 7ozs water.delicious soup.
Wonderful flavors!
This is a great soup. My husband and I enjoyed it, and i think it would be an elegant appetizer course for a nice dinner meal with friends. Per another reviewer, I garnished with chopped pistachios and the green of the nuts really popped against the orange coloring of the soup. We had plenty for leftovers and then added leftover chicken (of course making it non-vegan) and chunks of vegetables – a whole Idaho potato cut in 1″ cubes, another 4-5 carrots in thick slices, and 3/4 of a yellow pepper in thin strips. We actually liked it even better with the added chunks of veges and will have it again! Thank you for posting the recipe.
I made this. I had some leftover grated carrots from a carrot cake I was making. so I only had a couple cups of grated carrots and just reduced all the other ingredients. I also, I omitted the ginger, and it was amazing. I’ll be sprinkling cinnamon on it. Also I think this would go over really well with butter nut or acorn squash. I also started it by suteeing 4 cloves of garlic and some diced onion in oil. I then I added the carrot and sautéed that a bit and sprinkled the curry and cumin on top while it cooked. Then I added the broth. cooked it down a bit and pureed. So go.
Was much better to 1/2 the curry and 2x the ginger.
Excellent! I served to one vegan and five non-vegans and everyone raved about it. I did skip the cilantro as I don’t like it and served each bowl with a dollop of plain yogurt on top. Really good!
Very bland, not much flavor. Will not make again.
I accidentally used chicken broth, we also aren’t cilantro fans so we didn’t use that. I thought the recipe looked yummy and easy and since carrots are cheap, it was relatively inexpensive to try. Fully expecting that my family would choke it down and complain, I made it and walked away. I was wrong – it was a HUGE hit – will absolutely make it again!!!!
This soup had the right amount of spice because my garden carrots were quite sweet – After I tasted it, I found that the flavor was too subtle so I added a small garden onion and around four cloves of garlic (sweated on the stovetop, pureed and then added to the soup) – Made a world of difference, that’s what was missing – I also ended up using low-sodium vegetable broth so I had to add some salt as well (to my own tastes anyway) – I assume that the curry flavor will develop more the longer it sits so it may be worth making it the day before you intend to serve it 🙂 Good recipe, will make again with the additions
i used less water because i like a really thick soup but it is great the way it is no changes needed!
I would make this again, that being said, I didn’t want the calories from the coconut milk so I used the cauliflower instead, it didn’t have much taste without the coconut milk , so I put golden raisins in and a tad of salt, the salt was not the answer alone but the raisins added a sweetness that was wonderful. I blended everything up in the pot with my hand held blender and it was wonderful, oh yeah I did add a tad more cinnamon
Amazing!! I ran out of veggie broth and used chicken, also left out the water at the end. Also kept a few carrots unblended, loved it!
Super simple AND delicious. Loved it
The soup tasted a bit flat without salt and pepper, and I threw in a little garlic just cause. We didn’t eat it right away and the flavor improved quite a bit within the hour or two between the cooking and the eating.
I love this soup, I can wait to make it over and over again. A great soup for people with inflammation and digestive troubles. I got 4 large bowls full with this recipe.