The Best Vegan Carrot Soup Ever

Name: The Best Vegan Carrot Soup Ever
Total time: 85
Yield: 4
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; ⅛ teaspoon ground black pepper

Recipe by Hrdlicka from allrecipes.com

Dinner 1 Hr. 25 Mins.

Ingredients

4 servings

•

¼ cup vegan butter, cubed
•

3 cups vegetable broth
•

1 large potato, peeled and cubed
•

2 ½ cups peeled and sliced carrots
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1 cup chopped onion
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1 stalk celery, chopped

•

1 teaspoon grated fresh ginger
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½ cup coconut cream
•

1 teaspoon curry powder
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½ teaspoon salt
•

⅛ teaspoon ground black pepper

Instructions

Heat vegan butter in a Dutch oven over medium heat until melted. Add vegetable broth, potato, carrots, onion, celery, and ginger; cover and cook, stirring occasionally, until potato is tender, about 30 minutes. Uncover soup and let cool, about 15 minutes.
Puree soup in batches in a food processor or high-speed blender until smooth.
Return soup to the Dutch oven; stir in coconut cream. Season with curry powder, salt, and pepper. Cook over low heat until soup is heated through, about 10 minutes.