Vegan carrot ginger soup with a curry twist—this sweet and spicy, healthy curried carrot soup is warm, creamy, comforting, cozy, and perfect for warming you up from the inside all year long! Even better, it’s loaded with nutrients and requires just one pot on the stove or in an Instant Pot!
1tablespoonof extra hot curry powder (regular curry will work)
1 tablespoonof garam masala
1 to 2 tablespoonsof salt, start with one and increase by preference
1teaspoonof white pepper (black will work)
10large carrots, chopped
4cupsof vegetable broth
1(~13.5-ounce) can of coconut milk
In a large pot, heat the oil over medium heat. Add the onions, garlic, ginger, and celery. Cook covered for about 3 minutes.
Add the curry, garam masala, salt and pepper. Cook over medium heat for about 10 minutes.
Add the carrots and vegetable broth to the mixture. Increase temperature to high and bring to a boil. When it starts to boil, lower heat to a medium-low and cook for 20-30 minutes, until carrots are very soft.
When the carrots are very soft, puree the mixture in a blender. If you have an immersion blender, you can do this in the pot.
When the vegetables are broken down, put the soup back in the pot and continue to cook on low heat. Add the can of coconut milk and cook for another 5 minutes.
Adjust the sodium: Based on if you’re using regular or low-sodium broth, adjust the amount of added salt, to taste.
Adjust the consistency: How much broth you add and how much you blend the soup will determine its texture and consistency. I.e., for a slightly chunky carrot coconut soup, only blend ⅔ of the soup.
For oil-free soup: Use a splash of vegetable broth instead.