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Creamy Carrot Soup - Gluten Free/ Vegan


This was such a great cold day soup!


Ingredients: 
  • 2 tablespoons vegan butter or coconut oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, peeled and smashed (or used minced)
  • 1/2 red curry paste or to taste
  • about 2 pounds peeled and chopped carrots
  • one can coconut milk
  • 1 cup water or vegetable broth
  • Juice of one lemon
Garnish: I used cilantro and pecans, but you can use any!

In a skillet over medium heat, heat butter/oil. Stir in onions and garlic, cook until translucent but not brown. Stir in curry paste and carrots. Allow to cook for a few minutes. (If using a Vitamix place carrot mixture along with the remaining ingredients into the Vitamix and turn to Hot Soup and let that baby do the work)

Otherwise....add the rest of the ingredients to the skillet, adding more water to cover if needed. Cook until carrots are tender about 15 minutes, and then puree ingredients using a blender until smooth. 

TASTE YOUR SOUP, does it need any more seasoning or ingredients...now is the time to add it.

Serve that baby hot and slurp away. 

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