Vegan Carrot Curry Soup

Name: Vegan Carrot Curry Soup
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 397 grams coconut milk; 907 grams carrots, peeled and chopped; 2 teaspoons curry powder; 1 teaspoons ground cinnamon; 1 teaspoon ground cumin; 1 teaspoons ground ginger; 946 milliliters vegetable broth; 397 grams water

The recipe Vegan Carrot Curry Soup is ready in roughly 35 minutes and is definitely a super gluten free, primal, and fodmap friendly option for lovers of Indian food. This recipe makes 8 servings with 170 calories, 2g of protein, and 12g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. It works well as a very affordable soup. If you have coconut milk, vegetable broth, curry powder, and a few other ingredients on hand, you can make it.

Instructions

Pour the vegetable broth into a soup pot, and bring to a boil over medium heat. Stir in the curry powder, cumin, cinnamon, and ginger; add the carrots. Reduce heat to a simmer, and cook until the carrots are tender, about 20 minutes, stirring often.

Ingredients you will need

Vegetable Broth

Curry Powder

Cinnamon

Carrot

Ginger

Cumin

Soup

Equipment you will use

Pot

Strain out the carrots from the broth, and place carrots into a blender, filling the pitcher no more than halfway full.

Ingredients you will need

Carrot

Broth

Equipment you will use

Blender

Pour about 1/4 cup vegetable broth into the blender to allow the carrots to puree. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the carrots moving before leaving it on to puree. Puree in batches until smooth, if needed; return the pureed carrots to the vegetable broth. Alternately, you can use a stick blender and puree the carrots right in the cooking pot.

Ingredients you will need

Vegetable Broth

Carrot

Equipment you will use

Kitchen Towels

Blender

Pot

Stir in the coconut milk and the water (use the coconut milk can to measure). Bring back to a simmer; sprinkle with cilantro to serve.

Ingredients you will need

Coconut Milk

Cilantro

Water

Equipment

Pot

Blender

Kitchen Towels

Ingredients

Servings:

397grams

coconut milk 907grams

carrots, peeled and chopped 2teaspoons

curry powder 1teaspoons

ground cinnamon 1teaspoon

ground cumin 1teaspoons

ground ginger 946milliliters

vegetable broth 397grams

water

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian can be paired with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Aichenberg Premium Gruner Veltliner with a 4.2 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.