For years, I’ve been cooking chicken fajitas on the stove with prepackaged taco seasoning, but the cleanup was always so laborious. Not only was this more enjoyable, but it was also easier to clean up. Serve with sour cream, shredded cheese, and warm tortillas. Taco sauce not required.
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup vegan butter, cubed
- 3 cups vegetable broth
- 1 large potato, peeled and cubed
- 2 ½ cups peeled and sliced carrots
- 1 cup chopped onion
- 1 stalk celery, chopped
- 1 teaspoon grated fresh ginger
- ½ cup coconut cream
- 1 teaspoon curry powder
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- 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.
Reviews
Great color and flavor.
Excellent! used 2% milk in place of coconut cream & dried ginger powder in place of fresh. Fresh is always better.
I made this soup last night for today, knowing that most soups and stews taste better the next day. The taste test was great! I used organic carrots of 5 different colors purchased at Costco. I plan to make this again very soon. It is so healthful as well as beautiful, delicious and satisfying.