Creamy Curried Carrot Soup

Creamy Curried Carrot Soup

This version of the classic carrot soup was inspired by the large bag of carrots in my crisper and Robin Robertson’s “Curried Pumpkin Soup” in 1,000 Vegan Recipes.  The creaminess comes from the white cannellini beans but you could substitute 2 (13.5oz) cans of unsweetened coconut milk or the equivalent of unsweetened soy milk if you prefer.  Since the soup is pureed, run the veggies through the food processor to save time.  You can also double the batch and store half in the freezer for use later.  Serve it with thick slices of warm, toasty bread for a comforting meal on a chilly autumn afternoon.

Makes 4 – 6 servings

  • 1tbsp olive oil
  • 1 large yellow onion, chopped
  • 1 – 2 cloves garlic, minced
  • 1-1/2 lbs carrots, sliced
  • 1 tsp fresh ginger, minced
  • 1 rounded tbsp. curry powder
  • 1 tbsp coconut sugar (you can use regular sugar or a liquid sweetener like maple syrup)
  • 8 cups vegetable broth
  • 1 tsp salt
  • 1 (19oz) can cannellini (white kidney) beans

Heat the oil in a large soup pot and add the onions, garlic & carrots.  Cover and sautee for 7 minutes or until the onion is translucent and the carrots slightly tender.  Add the ginger, curry powder and sugar, and stir constantly for 30 seconds or until fragrant.  Stir in the vegetable broth and salt, bring to a boil, reduce heat and simmer, uncovered for 15 minutes.  Add the beans and continue to simmer for another 5 minutes.  Puree the soup with an immersion blender until smooth.  Serve and enjoy!

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About dosedependent

Hello! I'm passionate about my faith in Jesus Christ, eating a whole-foods, plant-based diet and living life with my family in northern Manitoba.
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