carrot ginger curry soup

Posted on January 29th, 2015 by mountain girl  |  No Comments »

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Here’s a creamy vegan carrot soup I threw together for lunch.  I used what I had on hand, and it turned out really yummy.  It would be great topped with a squeeze of lime, but I had a lemon and it worked out fine.  I also happen to like mine topped with chopped tomatoes.  🙂

Carrot Ginger Curry Soup

7 carrots

4 celery stalks

1/4 cup onion

2 garlic cloves

1-2″ ginger root

about 2 quarts water

1 can coconut milk (full fat)

1 salt-free natural bouillon cube

1 tsp cumin

1T curry powder

dash cayenne pepper

salt and pepper to taste

splash of apple cider vinegar

Roughly chop carrots, celery, and onion; place in water and bring to a full boil.   Reduce heat to a low boil; add garlic, ginger, bouillon cube, curry and cayenne.  Cook till veggies are softened.  Process in blender; return to pan. Simmer, seasoning with salt and pepper to taste; add vinegar.  Serve with a wedge of lime or lemon.

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