- 1 tablespoon vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 large carrots, sliced
- 5 new potatoes, quartered
- 2 cups vegetable broth
- 2 teaspoons grated fresh ginger
- 1 teaspoon curry powder
- salt and pepper to taste
- Heat oil in a soup pot over medium heat. Add onion and garlic, and cook stirring often until onion is translucent. Add carrots and potatoes, and cook for just a few minutes to allow the carrots to sweat out some of their juices.
- Pour the vegetable broth into the pot, and season with ginger, curry powder, salt and pepper. Bring to a boil, then reduce heat to low. Simmer for 15 to 20 minutes, until carrots are tender.
- Puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the soup pot. Reheat soup if necessary, and serve.
03/28/2017
recipepes.com
Vegan Carrot Soup, recipe
PT15M
PT1H
5
455 calories
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