Farm To Table | Soups & Stews

Easy Curried Carrot Soup – Vegan & GF

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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!

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Curried Carrot Soup

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!

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Curried Carrot Soup Method

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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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Tools I Use to Make Carrot Soup

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Enjoy. And have fun cooking!

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Curried Carrot Soup

This Curried Carrot Soup is so easy! Not to mention so healthy!!
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5 from 6 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8 servings
Calories: 45kcal
Author: Beth Neels
Cost: $2

Ingredients

Instructions

  • Rough chop all of the vegetables and add them to a saucepan.
    8 large carrots, 3 roasted bell peppers, 2 large cloves roasted garlic, 1/2 medium onion, rough chopped
  • Barely cover with vegetable stock or water.
    4 cups vegetable stock
  • Add spices. Bring to boil then reduce heat and simmer for at least 20 minutes, until vegetables are very soft.
    1/2 tsp turmeric, 1 tsp salt, or more to taste., 1 tsp Pepper, 1 tsp ground ginger or 1/2 tsp fresh ginger
  • Process with an immersion blender or in batches in blender until smooth. 
  • Return to pot. Add coconut cream and combine.
    1 tbsp coconut cream skimmed from the top of a can of coconut milk
  • 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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Notes

Usually better the second day, although delicious the first day too.
Leftover can be refrigerated 3-4 days.
This soup freezes very well. Pack into freezer bags and freeze up to 1 year.
Serve with sandwich or salad for a complete lunch. 

Nutrition

Calories: 45kcal | Carbohydrates: 9g | Sodium: 993mg | Potassium: 231mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10515IU | Vitamin C: 10.8mg | Calcium: 29mg | Iron: 0.5mg
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Originally published December 1, 2017.

12 Comments

  1. 5 stars
    This soup looks so comforting and delicious! I love soup and could eat it at least 2 times a week. I can’t wait to make your curried carrot soup!!!

  2. 5 stars
    I’ve never made carrot soup but I would definitely love to try this. I know what you mean about finding the carrots in the vegetable drawer…now I know what to do with them 🙂

    1. i hate that! They always end up on the bottom of the drawer! This is great way to use them up, though! Thanks, Stephanie!

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