Carrot Coconut Curry Soup
My days are so chock full of tasks that I have little time to prepare a meal from a lengthy recipe. Minimal ingredients and preparation are important! Here is one of my favorite go-to recipes. It’s flavorful, comforting, enjoyable any time of the day or year, and of course quick and easy to make.
2 tbsp. vegan butter
1 medium white onion, peeled and chopped
1 lb. carrots, sliced
2 ribs celery, sliced
1 medium sweet potato, peeled and cubed
1 (32 oz) container vegetable stock
2 tbsp. curry powder
1 (13.5 oz) can coconut milk
salt & pepper to taste
1. Melt butter in a medium saucepan, cooking until golden brown. Add onion and cook for 10 minutes over medium heat or until lightly browned.
2. Add carrots, celery, sweet potato and stock to pan. Bring to a boil; reduce heat and simmer, covered, for 20 minutes.
3. Remove from heat and puree with a stick or immersion blender or in a blender or food processor. Return to pan and stir in curry, coconut milk, salt and pepper. Cook for a few minutes more just to heat through.
Enjoy with naan and a kale side salad!
I didn’t have vegan butter or celery. I followed the recipe with these changes:
I used ghee in place of the vegan butter.
I also used my Countertop Foods Kitcheri blend in place of curry powder (just because I love this blend)!
I used home made veggie broth made from scraps collected for a week. So good!
I added lentils in place of the celery, so instead of blending I just left it as is. I cooked it in my InstantPot, because I always cook in my InstantPot! This is what I did. I used saute mode to follow the first 2 steps, then, instead of simmering, I pressure cooked on manual for 10 minutes. The house smelled amazing, and I felt so nourished.
And I saved these scraps for my next batch of veggie broth!