Skip to main content

Easy Carrot Curry Soup

This carrot curry soup-- this silky, subtle, scented, sensuous, syncophant soup (okay, I just threw syncophant in there because I got carried away with the alliteration)-- is at once the perfect comfort food and a divine offering at a soup-and-sandwich potluck.

This soup recipe is both vegan and gluten-free, which means healing.

INGREDIENTS

1 T. Coconut Oil

1 large Onion, chopped into small pieces

1 Red Bell Pepper, chopped small

1 1/2 T. Curry Powder (or to taste)

1 thumb-sized raw Ginger, peeled and grated

3 large Carrots, peeled and chopped small  *Picture shows grated carrots, but carrots chopped small blend to a much smoother texture in the finished soup.

1 3/4 C. Water (or Vegetable Broth)

1 - 14 ounce can of Coconut Milk

Celtic Sea Salt, to taste

Black Pepper, freshly ground OR Cayenne sprinkle (optional garnish)

Other spices and seasonings of choice (eg., cumin, turmeric, garlic etc.)

METHOD

Sauté Onion and Bell Pepper in Coconut Oil until fragrant and translucent

(Nothing like coconut oil to bring out that fragrance!)

Stir in Curry Powder, Ginger and Carrots for about 2 or so minutes.

Add in Water or Vegetable Broth and bring to a boil.

Put lid on pot and turn down to low setting, simmering for about 20 minutes until carrots are soft

Remove from heat and allow the mix to cool considerably before transferring, with Coconut Milk and Sea Salt, to a blender carafe (or, alternately, using a stick blender in the soup pot)

Do up the soup in a couple of batches if there is too much to safely do at once in the blender

Serve hot with black pepper ground at time of presentation, or a sprinkle of cayenne.

Enjoy this lovely warming soup!



Comments

Popular posts from this blog

Colcannon (Irish Mashed Potatoes) and 3 Ethnic Take-Offs

Colcannon is a lovely Irish traditional mix of boiled cabbage or kale along with a root vegetable, usually mashed potatoes, but sometimes turnip, or carrots. Leaks and/or onions, and garlic, are pretty popular additions. Chopped green onions, chives and/or parsley are often used as a stirred-in garnish. You will also find 3 other Colcannon-type recipes-- take-offs of cultural classics with potatoes and greens from Mexico, Zambian and Ukrainian are sure to delight you as well when you want to try something a little different. These are all delicious, healthy comfort foods! I am vegan, so all of the recipes are vegan colcannon-- no dairy butter or milk involved. The following are ingredients in the colcannon I made (Missing from the picture are water, garlic, pepper, oil, and fine sea salt): Lovely Colcannon: potatoes, cabbage, leaks, green onions, and parsley INGREDIENTS (2-4 servings) 3 T.   (30 mg)  Olive Oil (or water, or coconut oil) 1/2 Cabbage , shredded ...

Pan-Fry Carrots (Roast Carrot Sticks)

Pan-roasted carrots (with some potato fries mixed in) Our younger son--at one time in the life he styled as "Nomad Farmer"-- lived and grew organic vegetables, fruit and berries on an off-grid community farm in the interior of BC.  We stopped in to see him the one time and came away with a load of over-wintered carrots, still as carrot-y flavoured and plump as on the day they were dug from the ground, thanks to the hill-side root crop storage cellar.   Our granddaughters opted for fish and chips today for lunch, and some of the 'chips' were carrot chips.  They are also a great base for a roast carrot soup.  When you roast veggies, you get extra delicious flavour.  You will also find two wonderful recipes for Holiday carrot side dishes-- Maple-glazed roasted carrots with a recipe for a lemony vegan sauce (made with cashews) and Lemon-Herb roasted carrots made with a Pecan Relish recipe, PAN-FRY CARROTS (Roast Carrot Sticks) <more properly ...

Hearty Cream of Tomato - Bean Soup - Vegan, Gluten-Free

If you have only ever eaten Cream of Tomato soup from a can,  this will be a tasty coup for you! Here is another wonderful bean recipe adapted from my fave The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! *  .  This creamy tomato-bean soup will fill in the gaps for anyone who feels they just don't have the time or energy to cook up a healthy lunch -- the secret is to pre-cook your beans in a large quantity and freeze them.  Then just assemble your other ingredients and presto, you have a very nutritious base to your lunch in less time than it would take you to order and be served at your typical restaurant. And you will know what is actually IN this soup ! INGREDIENTS: 2 T.      Olive Oil or Vegetable Broth 1/2       Onion , minced 3 cloves Garlic 1 tsp.     Marjoram 1 tsp.     Thyme 1/2 ts...