The Best Vegan Carrot Soup Ever - cooking recipe

Ingredients
    1/4 cup vegan butter, cubed
    3 cups vegetable broth
    1 large potato, peeled and cubed
    2 1/2 cups peeled and sliced carrots
    1 cup chopped onion
    1 stalk celery, chopped
    1 teaspoon grated fresh ginger
    1/2 cup coconut cream
    1 teaspoon curry powder
    1/2 teaspoon salt
    1/8 teaspoon ground black pepper
Preparation
    Heat vegan butter in a Dutch oven over medium heat until melted. Add vegetable broth, potato, carrots, onion, celery, and ginger; cover and cook, stirring occasionally, until potato is tender, about 30 minutes. Uncover soup and let cool, about 15 minutes.
    Puree soup in batches in a food processor or high-speed blender until smooth.
    Return soup to the Dutch oven; stir in coconut cream. Season with curry powder, salt, and pepper. Cook over low heat until soup is heated through, about 10 minutes.

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