World first only vegan recipes website.

With nothing but carrots, coconut milk, and spices, this recipe is gluten-free.

A creamy vegetable soup is an easy way to get your serving of veggies for the day and always satisfying.
This version has somewhat of a tropical twist with the addition of coconut milk, making it not only a delicious. It is also soy-free for those with a soy allergy or avoiding any soy products.

Ingredients

• 2 to 3 large carrots (chopped small)
• 1 onion (chopped small)
• 1 teaspoon fresh ginger (minced)
• 1,5 teaspoon curry powder
• 1 + 3/4 cup vegetable broth
• 14 ounces coconut milk
• 1 pinch salt to taste

Instructions

1. Add the carrots, onions, ginger, and curry powder to a soup pot and cover with the vegetable broth. Simmer for 20 to 25 minutes, until carrots are soft.
2. Allow to cool slightly, and then puree in a blender, working in batches if needed.
3. Return to the heat and stir in coconut milk until well combined.
4. Season generously with salt, to taste.
5. Serve hot or chill until cold. This carrot soup will thicken as it cools, so if eating this vegan carrot soup cold, you may want to add a bit extra liquid before serving.

Notes

If you like spice, a bit of chili or dash of hot sauce will do the trick.

Blend in some fresh parsley, cilantro, or Thai basil to complement the flavors nicely.

To add a subtle depth to the soup, include a bit of minced garlic or roast the garlic first, for more of a sweet, nutty taste.