Vegan Curry Carrot Coconut Soup!
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 bunch of carrots, about 6 to 8 medium carrots (I used red carrots, any variety will do)
  • ½ a large red onion
  • 2 cups vegetable broth
  • 1 cup canned light coconut milk
  • ½ tsp. fresh ginger
  • 6 cloves of garlic
  • ¾ tsp. to 1 tsp. curry powder (mild, golden powder)
  • ½ tsp. granulated garlic
  • ½ tsp. onion powder
  • ⅛ tsp. allspice
  • ¼ tsp. cardamom
  • ⅛ tsp. cumin
  • ⅛ tsp. cayenne (optional)
  • 1 tsp. of salt plus more to taste
  • pinch of nutmeg
  • 1 tbsp. coconut aminos
  • 1 tbsp. cherry vinegar
  • 2 tbsp. olive oil separated
  • Garnish:
  • Drops of coconut milk
  • Light drizzle of olive oil
  • Microgreens
Instructions
  1. Pre-heat the oven to 400 degrees and line a baking sheet with parchment paper or foil, set aside.
  2. Make the Spice Mix:
  3. In a small bowl combine all of the dried spices, minus the salt and set aside.
  4. Roast the Carrots, Onion and Garlic:
  5. Peel the carrots and garlic cloves and chop the onion in large slices. Add veggies and garlic to large freezer bag and 1½ tbsp. of olive oil and shake to coat the everything. Add the spice mix in two additions to the bag and shake between each to coat evenly. Spread over the prepared baking sheet in a single layer. Bake for 25 to 30 minutes until the carrots are fork tender.
  6. Make the Soup:
  7. When you have about 5 minutes left of roasting the veggies place a large saucepan over medium heat on the stove top. Add the remainder of the olive oil and grade the fresh ginger into the pot. Allow the ginger to cook for a few minutes. Add the broth, coconut milk and the salt, stir to combine. Reduce heat to low while the veggies finish cooking.
  8. Blend it all Up:
  9. Best to use a high-speed blender, however you can use a regular blender, but strain through a fine mesh strainer to make smooth.
  10. Remove the veggies from the oven. Carefully slice the carrots into large pieces and place the carrots, onions and garlic cloves into the container of the high-speed blender. Remove soup from heat and carefully pour into the blender with veggies. Place lid on blender, can remove middle cap to let steam escape, but cover with kitchen towel. Blend on medium low for around 30 seconds, then turn blender up to high and blend on high for around 2 minutes until completely smooth. If not using high speed blender, pour back into saucepan through fine mesh strainer, otherwise you can pour right back into saucepan from high-speed blender. Add the coconut aminos and stir. Gently heat on medium low for additional five minutes. Turn off heat and stir in cherry vinegar.
  11. Ladle soup into bowls, dot with more coconut milk and a light drizzle of olive oil. Garnish with microgreens. Serve hot. Store leftovers in airtight container in the fridge for up to 2 days. Gently re-heat on the stove top to serve.
  12. Enjoy
Recipe by Social Buttercream at http://socialbuttercream.com/2020/05/16/vegan-curry-carrot-coconut-soup-say-that-three-times-fast/