This is the perfect season for this yummy vegan soup!
6-8 large carrots, chopped small
2 onions, chopped small
2 tsp fresh ginger, minced
3 tsp curry powder
3 1/2 cup vegetable broth
2 14 ounce can
sea salt, to taste
Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft. Allow to cool slightly, and then puree in blender, working in batches
if needed. Return to heat and stir in coconut milk until well combined.
Season generously with sea salt, to taste.
Serve hot, or, chill until cold and serve as a gourmet vegetarian and vegan appetizer soup. This carrot soup will thicken as it cools, so if serving this vegan carrot soup cold, you may want
to add a bit extra liquid.
Peace, Love & Happiness,