Curried Carrot Soup with yogurt, fresh cilantro, and coconut milk.
Vegan Curried Carrot Soup with Fresh Cilantro
Creamy carrot soup with coconut milk, sweet onions, curry, and topped with fresh cilantro and vegan yogurt.
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, finely diced
- 4 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1.5 cups coconut milk (13.5 oz. can)
- 1 lb. large carrots, peeled and cut into 2" pieces
- 4 tsp curry powder
- 1 tsp salt
- 1 tsp dried ginger
- pinch of cayenne (optional)
- vegan yogurt
- fresh cilantro, coarsely chopped
Instructions
- Heat a skilled to medium and saute onions in olive oil for 5 minutes.
- Add garlic and saute for an additional minute.
- Add broth, coconut milk, carrots, curry powder, salt, dried ginger, and a pinch of cayenne. Simmer for 10 minutes.
- Using a blender, food processor, or immersion blender, blend until smooth. Simmer for 20 minutes..
- Top with yogurt and fresh cilantro.
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