Vegan Curried Carrot-Ginger Soup
Ingredients
-
1.5–1.75
pounds
carrots
-
3
tablespoons
olive oil
-
2
teaspoons
kosher salt
-
to taste
freshly cracked black pepper
-
2
small
onions
-
4–5
stalks
celery
-
2
tablespoons
ginger
-
1
tablespoon
coriander seed or ground coriander
-
1
tablespoon
curry powder
-
½
teaspoon
turmeric
-
1
can
unsweetened coconut milk
Instructions
- Preheat the oven to 425ºF.
- Chop the carrots into 2-inch pieces and toss with olive oil, salt, and pepper.
- Roast the carrots for about 25 minutes until caramelized.
- In a large pot, heat olive oil and add onions, celery, and ginger, cooking on low for 15 minutes.
- Toast coriander seeds if using whole, then grind them.
- Add the spices to the sweated vegetables and stir to combine.
- Add the roasted carrots and coconut milk to the pot.
- Fill the coconut milk can with water twice and add to the pot.
- Bring to a simmer and purée the soup until smooth.
- Adjust seasoning and serve, optionally with toasted bread.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
36g
Total protein
4g
Sodium
500mg
Cholesterol
0mg
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