VEGAN CARROT CURRY SOUP RECIPE WITH COCONUT MILK
This Vegan Carrot Curry Soup is a creamy yet flavorful soup that is perfect for cold days or whenever you want a comforting bowl of hot soup.
This easy recipe comes together quickly and packs plenty of nutrition in each delicious spoonful!
SEE FULL INGREDIENTS
- Canola - Onion - Curry Powder - Cumin
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.
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).
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