Vegan Carrot Curry Soup

Name: Vegan Carrot Curry Soup
Total time: 35
Yield: 8
Ingredients: 4 cups vegetable broth; 2 teaspoons curry powder; 1 teaspoon ground cumin; ½ teaspoon ground cinnamon; ½ teaspoon ground ginger; 2 pounds carrots, peeled and chopped; 1 (14 ounce) can coconut milk; 14 ounces water; 1 teaspoon chopped fresh cilantro (Optional)

Recipe by monsterclowngirl from allrecipes.com

Lunch 35 Mins.

Ingredients

8 servings

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4 cups vegetable broth
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2 teaspoons curry powder
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1 teaspoon ground cumin
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½ teaspoon ground cinnamon
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½ teaspoon ground ginger

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2 pounds carrots, peeled and chopped
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1 (14 ounce) can coconut milk
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14 ounces water
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1 teaspoon chopped fresh cilantro (Optional)

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