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
Ingredient Image
Why You'll Love This Recipe
This soup is rich in flavor and naturally sweet from fresh carrots. It’s packed with nutrients and easy to make, perfect for a cozy meal any time. Plus, it’s completely plant-based, making it a healthy choice for everyone.
Quick Kitchen Tips
- Use fresh, organic carrots for the best taste and color.
- Sauté the onions and garlic slowly to bring out their natural sweetness.
- Blend the soup until smooth for a creamy texture without dairy.
- Sauté the onions and garlic slowly to bring out their natural sweetness.
- Blend the soup until smooth for a creamy texture without dairy.
Step 1
Melt some vegan butter in a Dutch oven over medium heat. Once it’s melted, add the vegetable broth along with the chopped potato, carrots, onion, celery, and fresh ginger. Cover the pot and let everything simmer gently, stirring now and then, until the potatoes are soft—this should take about 30 minutes. After that, take the lid off and let the soup cool for about 15 minutes.
Step 2
Carefully blend the soup in batches until it’s nice and smooth. Pour the pureed soup back into the pot, then stir in the coconut cream. Season it with curry powder, salt, and pepper to taste. Keep it on low heat and warm everything through for another 10 minutes before serving.
Perfect Pairings
Serve warm with a drizzle of coconut cream or a sprinkle of fresh herbs like parsley or chives. Pair it with crusty bread or a light salad to make a satisfying meal.
Storage Advice
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup for up to 3 months; just thaw and reheat gently on the stove.
