Vegan Curried Carrot Soup Recipe

By JuanitaH

Ingredients

• To Garnish:
• 1 Tbsp Olive Oil
• 2 Tbsp Earth Balance Butter
• 1 Medium Onion, chopped
• 10-12 Medium Carrots, chopped
• 3 Medium Potatoes, chopped
• 6-8 Cups Water
• 4 Bullion Cubes (2 no chicken, 2 veg)
• 1 Tbsp Curry Powder
• 1/2 tsp Ground Cayenne Powder
• 1/2 tsp Garlic Powder
• 1/4 tsp Cumin
• 1/4 + tsp Sea Salt
• 1 Cup Tofutti Sour Cream
• Plastic Condiment Squeeze Bottle
• Parsley

Details

Servings 1
Adapted from vegan-in.com

Preparation

Step 1

*Preheat medium pot over med-high heat.

*Add oil, butter, onions, potatoes, and carrots – (saute 5 minutes).

*Add 6 cups stock, all spices, and about 1/4 tsp salt to the pot .

*Bring to a boil, cover and cook until carrots are tender – (15-20 minutes).

*Check at 15 minutes, if too much water boiled away add 1-2 additional cups.

*Remove from heat

*Place in food processor in 2 or 3 small batches and puree until smooth

(as you do this, transfer blended soup to a large bowl to make room in processor)

*Return soup to soup pot and place back over low heat.

Put sour cream in squeeze bottle.  Ladle soup into bowl.  Make a swirl of sour cream in bowl from center out.  Drag a toothpick across swirl in an “x” pattern, turn bowl, and repeat “x” pattern.

Place a sprig of parsley in center to complete.