The Best Vegan Carrot Soup Ever recipe
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Ingredients
- ¼ cup vegan butter, cubed 3 cups vegetable broth 1 large potato, peeled and cubed 2 ½ cups peeled and sliced carrots 1 cup chopped onion 1 stalk celery, chopped 1 teaspoon grated fresh ginger ½ cup coconut cream 1 teaspoon curry powder ½ teaspoon salt ⅛ teaspoon ground black pepper
Nutrition Info
- 344.8 caloriescarbohydrate: 33.6 gcholesterol: : -fat: 22.3 gfiber: 6.6 gprotein: 5 gsaturatedFat: 12.3 gservingSize: -sodium: 816.4 mgsugar: 8.5 gtransFat: : -unsaturatedFat: : -
Directions The Best Vegan Carrot Soup Ever
Directions
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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.