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Curried Carrot Soup
A vegan carrot and curry soup that can be served hot or cold.
servings: 4
total time: 45 minutes
recipe by: Frankie
Ingredients
- 1 TBSP olive oil
- 2 pounds carrots, peeled and chopped
- 2 medium shallots, finely chopped
- 1 TBSP curry powder
- 6 cups vegetable broth
- salt & pepper
Directions
- Heat the oil in a dutch oven or large pot over medium heat.
- Add the shallots to the pot and cook, stirring occasionally, about 1 minute.
- Add the carrots, curry powder, 1/2 tsp salt, and broth to the pot.
- Increase heat to medium-high and bring to a boil.
- Reduce heat to medium and cook, stirring occasionally, until carrots are tender, about 25 minutes.
- Puree the soup, in batches, in a blender or food processor.
- Return the pureed soup to the pot. Add salt and pepper to taste and warm back up over medium heat if necessary.
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