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Curried Carrot Soup

A vegan carrot and curry soup that can be served hot or cold.
Curried Carrot Soup

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Servings: 4
Total Time: 45 minutes
Recipe by: Frankie


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


1. Heat the oil in a dutch oven or large pot over medium heat.

2. Add the shallots to the pot and cook, stirring occasionally, about 1 minute.

3. Add the carrots, curry powder, 1/2 tsp salt, and broth to the pot.

4. Increase heat to medium-high and bring to a boil.

5. Reduce heat to medium and cook, stirring occasionally, until carrots are tender, about 25 minutes.

6. Puree the soup, in batches, in a blender or food processor.

7. 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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Curried Carrot Soup

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