This Curried Carrot Soup is easy, vegan, gluten free and a perfect bowl of health food to get you through the long, cold winter months!
You know when you look in the vegetable drawer and there is a bag of carrots that got lost in the bottom? This is the perfect way to use them up quickly! Make a double batch because it freezes so well and makes a great lunch or light dinner with a sandwich! Best of all, it is super easy!
Curried Carrot Soup Method
All you have to do, literally, is rough chop the vegetables throw all of the ingredients in a saucepan, and bring it to a boil. Then reduce the heat and simmer until the vegetables are very soft. Once the vegetables are soft, run an immersion blender until the soup is very smooth. I enjoy this soup best the next day! The flavors have time to mingle! Here is another yummy vegan soup I made this summer, Curried Yellow Squash soup!
Brilliant! Easy, healthy and delicious!! What more could you ask? I love this soup with a grilled fill- in- the- blank ( ie; tuna, ham, beef) and cheese sandwich, for a complete, easy meal! Even my teenager and twenty something are full after indulging!
Did I mention that this is totally health food, too? With the carrots, peppers, garlic, turmeric and ginger, it is a powerhouse of vitamins and antioxidants! I hope you enjoyed the recipe today for this healthy, delicious, nutritious Curried Carrot Soup! What is your favorite soup in the winter?
Other Delicious Soup Recipes on Binky’s Culinary Carnival
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Enjoy! And have fun cooking!
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Tools I Use to Make Carrot Soup
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Curried Carrot Soup
- 8 large carrots
- 3 roasted bell peppers
- 2 large cloves roasted garlic
- 1/2 medium onion, rough chopped
- 4 cups vegetable stock
- 1/2 tsp turmeric
- 1 tsp salt, or more to taste.
- 1 tsp pepper
- 1 tsp ground ginger or 1/2 tsp fresh ginger
- 1 tbsp coconut cream skimmed from the top of a can of coconut milk
- Rough chop all of the vegetables and add them to a saucepan.
- Barely cover with vegetable stock or water.
- Add spices. Bring to boil then reduce heat and simmer for at least 20 minutes, until vegetables are very soft.
- Process with an immersion blender or in batches in blender until smooth.
- Return to pot. Add coconut cream and combine.
- I find this soup is even better if refrigerated at this point and warmed the next day. It gives the spices a chance to combine and develop! This soup freezes very well so make a double batch and freeze!
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