Carrot Curry Soup {Vegan}
User Reviews
5.0
24 reviews
Excellent
Carrot Curry Soup {Vegan}
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Thick and creamy carrot soup with curry and coconut milk is a simple and flavorful soup that can be on the table in under 30 minutes!
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Ingredients
- 2 tablespoon canola
- 1 cup onion diced
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 2 Tablespoons fresh ginger minced
- 2 pounds carrots chopped
- 4 cups vegetable broth low sodium
- 1 14 ounce can coconut milk
- 2 cups water
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Instructions
- Add canola to a stock pot and heat on medium-high. Add onions and carrots. Saute for 2-3 minutes or until onion is fragrant. Stir in curry powder, cinnamon, ginger. Add vegetable broth and bring to a boil.
- Reduce heat to a simmer and cook until the carrots are tender 15-20 minutes.
- Remove from heat and puree with an immersion blender until smooth or carrots in a blender and pulse until smooth (do this in 2-3 batches).
- Return carrot puree to stock pot and continue to simmer. Add the coconut milk and water. Serve with fresh cilantro, cilantro puree, sour cream or yogurt.
Nutrition Information
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Serving
1g
Calories
158kcal
(8%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Sodium
543mg
(23%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 158kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Sodium | 543mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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