*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I have been dealing with gallbladder issues and there are very few foods I can eat. After having many bland meals this was a great flavorful change. I just made it for a second time. It took me much longer than 20 minutes to cook the carrots. The second time around I boiled the carrots and then added them to the broth. I also used light coconut milk both times.
I replaced half the broth with water because I need to watch out for sodium. I ran the carrots through the food processor before putting them in the broth at the beginning. Then when it was time to puree, the stick blender handled it very easily. Turned out delicious! This will be my standard carrot soup recipe from now on.
Fantastic. Warming and addictive and much better than expected. I used veg "Better than bouillon" for stock and added half teaspoon ground fenugreek. Perfect winter meal garnished with a dollop of yogurt and served with toasted naan. Going into my regular rotation.
I was hesitant to make carrot soup for my first time but was pleasantly surprised with this vegan recipe! It is quick and easy to make. It is also delicious and a great alternative for those with lactose intolerance. I will definitely make this soup again! Yum!
I love this soup! I caramelized an onion and added saving some for garnish with homemade croutons. I used my immersion blender which makes life so much easier. I was very wary of the coconut milk and was pleasantly surprised. It added to the overall flavor of the soup but did not taste like coconut. I am making a double batch today half for me and half for a neighbor that just had a baby. Can't wait for dinner! Thanks monsterclowngirl!
This recipe was one of the biggest surprises I've had in awhile. It was SO easy to put together, came together quickly and had an amazing depth of flavor. I love how smooth the coconut milk made it without having to use heavy cream. The coconut milk also added a little sweetness which helped balance the spices. I will absolutely make this again.
This was excellent! I made it as directed except substituting chicken broth for vegetable broth which I did not have. (At that point of course it is no longer vegan but that isn't a concern for my family.) The soup was the perfect consistency and the coconut milk gave it a delectable creaminess. It tasted reminiscent of pumpkin pie- probably because of the ginger and cinnamon- and the curry was not overpowering. I suppose that could be different depending on the potency of the curry powder and the soup taster's pallet sensitivity but it was fine for us. The recipe calls for about 7 cups of liquids plus the pureed carrots. I think I wound up using more than two pounds maybe closer to four pounds since I just used about 10 medium to longish carrots and didn't weigh them first but I had about 12 or so cups of soup when all was said and done. Not that I mind though because the soup is delicious!
I utterly loved this though I used a quick garam masala mix (from this site). However my husband didn't care for the sweet spices in the garam masala. THE SECOND DAY THEY WERE MORE SUBTLE. He wanted to see if he liked it on the third day but I'd polished it off by then. WILL TRY NEXT TIME: half red curry powder half garam masala........ AMAZING SOUP - I gotta find a way to make this work for both hubs and me!!!