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My review
Vegan Carrot Soup
GIANNADAWN
"Delicious carrot soup with a hint of curry!"
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Ingredients
30 m servings 185 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Heat oil in a soup pot over medium heat. Add onion and garlic, and cook stirring often until onion is translucent. Add carrots and potatoes, and cook for just a few minutes to allow the carrots to sweat out some of their juices.
- Pour the vegetable broth into the pot, and season with ginger, curry powder, salt and pepper. Bring to a boil, then reduce heat to low. Simmer for 15 to 20 minutes, until carrots are tender.
- Puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the soup pot. Reheat soup if necessary, and serve.
Nutrition Facts
Per Serving: 185 calories; 4.1 g fat; 34.5 g carbohydrates; 4.2 g protein; 0 mg cholesterol; 434 mg sodium. Full nutrition
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Reviews
Read all reviews 5367 Ratings
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Most helpful positive review
5/29/2004
Nice mix of flavors, but the proportions are way off. As written, this "soup" has the consistency of a bowl of mashed potatoes. I ended up adding another cup of broth and 2 cups of half-n-half...
Most helpful critical review
10/19/2007
This soup was very thick and filling. The ginger compliments the soup and I am certainly satisfied after eating one serving. I would have liked the curry taste to be more pronounced, but it fi...
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5/29/2004
Nice mix of flavors, but the proportions are way off. As written, this "soup" has the consistency of a bowl of mashed potatoes. I ended up adding another cup of broth and 2 cups of half-n-half...
2/27/2007
this is very similar to the carrot soup that i make; the only difference is that i do not use vegetable broth. also, i only use one potato, unless they happened to be very small potatoes, like r...
10/21/2007
This was a big hit, but I also tweaked it a bit: I added a fistful of chopped fresh coriander/cilantro,2 stalks of celery, some cumin and nutmeg. Our vegan visitor was very pleased... and I was...
3/3/2009
Excellent soup! I did it with water instead of vegetable stock and added a little more curry and ginger, and used just one large potato. Thanks for the recipe!
9/5/2009
After reading the suggestions from other reviewers, I used only 1 large potato, and I doubled the veggie broth. The carrots took a lot longer to get tender too, but that's a judgment call. The r...
4/24/2008
It looks like baby food but it is delicious and easy to make. The second time I made it, I added an additional 2 cups of water so that it has a thinner quality that is more like a soup and less...
10/19/2007
This soup was very thick and filling. The ginger compliments the soup and I am certainly satisfied after eating one serving. I would have liked the curry taste to be more pronounced, but it fi...
7/6/2010
This soup was delicious! I am giving it 4 stars instead of 5 only because I did have to add more broth to reach soup consistency and add more curry as per other reviews. It was extremely flavo...