Creamy Vegan Carrot Soup with Coconut
By hmp13
This recipe has been multiplied by 8.
Enough for 2 days.
5/5
(1 Votes)
Ingredients
- 24 large carrots, chopped small
- 3 large onions, chopped small
- 1/4 cup ginger, minced
- 1/4 cup curry powder
- 1 tablespoon chipotle
- 14 cups vegetable broth
- 1 (102 ounce) can coconut milk
- salt, to taste
Preparation
Step 1
Preparation:
Simmer the carrots, onions, ginger, chipotle and curry powder in vegetable broth for 20-25 minutes, until carrots are soft.
Allow to cool slightly, and then puree in blender, working in batches.
Return to heat and stir in coconut milk until well combined.
Season generously with sea salt, to taste.
Serve hot, or, chill until cold and serve as a gourmet vegetarian and vegan appetizer soup. This carrot soup will thicken as it cools, so if serving this vegan carrot soup cold, you may want to add a bit extra liquid.