Vegan Carrot Curry Soup

Description

Simple, flavorful, comforting!

Ingredients

• 4 cups vegetable broth
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• 2 pounds carrots, peeled and chopped
• 1 (14 ounce) can coconut milk
• 14 ounces water
• 1 teaspoon chopped fresh cilantro (Optional)

Instructions

1. Pour the vegetable broth into a soup pot
2. and bring to a boil over medium heat. Stir in the curry powder
3. cumin
4. cinnamon
5. and ginger; add the carrots. Reduce heat to a simmer
6. and cook until the carrots are tender
7. about 20 minutes
8. stirring often.
9. Strain out the carrots from the broth
10. and place carrots into a blender
11. filling the pitcher no more than halfway full. Pour about 1/4 cup vegetable broth into the blender to allow the carrots to puree. Hold down the lid of the blender with a folded kitchen towel
12. and carefully start the blender
13. using a few quick pulses to get the carrots moving before leaving it on to puree. Puree in batches until smooth
14. if needed; return the pureed carrots to the vegetable broth. Alternately
15. you can use a stick blender and puree the carrots right in the cooking pot.
16. Stir in the coconut milk and the water (use the coconut milk can to measure). Bring back to a simmer; sprinkle with cilantro to serve.

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

Servings: 8