Simple and flavorful spiced vegan Carrot Curry Soup is made with a combination of vegetable broth and coconut milk! Hearty enough for a full meal or serve with a grilled panini sandwich!
Carrot Curry Soup
My schedule is completely off and it’s all because the power went out on Sunday morning!
I’m still wondering what caused the outage because the weather couldn’t be the culprit! It was a beautiful sunny weekend that me and 50,000 neighbors along the Peninsula were enjoying.
Sheesh, we did not take into account that no power meant we would be without, a microwave, stovetop, computer.
In addition, if you didn’t get up before 7:00 a.m. like I did, then you started the day without coffee!
We tried to search for more coffee and hoped that 7-11 ran on a generator.
Nope. No such luck! Restaurants and grocery stores sent their staff home and were closed for the rest of the day!
My town got power back on about 2:00 pm, but Ashley and Michael who live just 10 minutes from us didn’t get their electricity until 11:30 in the evening!
Carrot Soup With Curry
Well, I didn’t get my grocery shopping done or any advance cooking for the blog, but I did spend time at the beach leisurely walking Abby and my grand-pup, Ricky.
Ashley and Michael spent the day with us too, which is always a lot of fun for Alan and me.
We’ve all had a busy month, so we haven’t been spending a lot of time together.
It was nice to enjoy an afternoon with chit-chat and cocktails. When we started to get hungry we whipped up this simple Carrot Curry Soup!
This soup warms the tummy and has a nice contrast of flavors. The sweetness from the carrots are countered with the curry spice and other Fall spice favorites like ginger and cumin.
Top each serving with cilantro, a dollop of sour cream or plain yogurt. Since this was our only meal for the day we served the soup with grilled cheese, avocado and spinach panini sandwiches.
Ashley was in charge of making the sandwiches and since she is a vegan she skipped the cheese and probably the butter that I requested on my sandwich!
This soup is on the table in 30 minutes, which is a great dish to make and serve during busy evenings!
- 2 tablespoon canola
- 1 cup onion, diced
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 2 Tablespoons fresh ginger, minced
- 2 pounds carrots, chopped
- 4 cups vegetable broth (low sodium)
- 1 (14 ounce) can coconut milk
- 2 cups water
- Add canola to a stock pot and heat on medium-high. Add onions and carrots. Saute for 2-3 minutes or until onion is fragrant. Stir in curry powder, cinnamon, ginger. Add vegetable broth and bring to a boil.
- Reduce heat to a simmer and cook until the carrots are tender 15-20 minutes.
- Remove from heat and puree with an immersion blender until smooth or carrots in a blender and pulse until smooth (do this in 2-3 batches).
- Return carrot puree to stock pot and continue to simmer. Add the coconut milk and water. Serve with fresh cilantro, cilantro puree, sour cream or yogurt.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 158Total Fat: 9gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 543mgCarbohydrates: 20gFiber: 6gSugar: 8gProtein: 3g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
Recipe adapted from Allrecipes.com