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?
Enjoy! And have fun cooking!
This Curried Carrot Soup is so easy! Not to mention so healthy!!
- 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 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!