Ingredients
- ¼ cup vegan butter, cubed
- 3 cups vegetable broth
- 1 large potato, peeled and cubed
- 2 ½ cups peeled and sliced carrots
- 1 cup chopped onion
- 1 stalk celery, chopped
- 1 teaspoon grated fresh ginger
- ½ cup coconut cream
- 1 teaspoon curry powder
- ½ teaspoon salt
Why You'll Want This Again
This soup is full of natural sweetness from fresh carrots and warming spices. It’s creamy without any dairy, making it perfect for anyone following a vegan diet. Plus, it’s easy to prepare and packed with nutrients.
Tips For Best Results
- Use fresh, firm carrots for the best flavor and texture.
- Sauté the onions and garlic until soft to build a rich base.
- Blend the soup thoroughly for a silky smooth finish.
- Sauté the onions and garlic until soft to build a rich base.
- Blend the soup thoroughly for a silky smooth finish.
Step 1
Melt the vegan butter in a Dutch oven over medium heat. Once it’s melted, add the vegetable broth, potato, carrots, onion, celery, and ginger. Cover the pot and let everything cook, stirring now and then, until the potato is nice and tender—this usually takes about 30 minutes. Take the lid off and let the soup cool for around 15 minutes before blending.
Step 2
Work in batches to puree the soup until it’s smooth, either in a food processor or a high-speed blender. Pour the blended soup back into the Dutch oven, then stir in the coconut cream. Add curry powder, salt, and pepper to taste. Warm the soup over low heat for about 10 minutes until it’s heated through and ready to enjoy.
Perfect Side Pairings
Serve this soup warm with a sprinkle of fresh herbs like parsley or cilantro. It pairs wonderfully with crusty bread or a light green salad for a complete meal. Adding a dollop of coconut yogurt can add extra creaminess.
Proper Storage Tips
Store leftover soup in an airtight container in the fridge for up to 3 days. It also freezes well—just thaw and reheat gently on the stove, stirring occasionally to restore its creamy texture.
