carrot ginger curry soup
Here’s a creamy vegan carrot soup I threw together for lunch. I used what I had on hand, and it turned out really yummy. It would be great topped with a squeeze of lime, but I had a lemon and it worked out fine. I also happen to like mine topped with chopped tomatoes. 🙂
Carrot Ginger Curry Soup
7 carrots
4 celery stalks
1/4 cup onion
2 garlic cloves
1-2″ ginger root
about 2 quarts water
1 can coconut milk (full fat)
1 salt-free natural bouillon cube
1 tsp cumin
1T curry powder
dash cayenne pepper
salt and pepper to taste
splash of apple cider vinegar
Roughly chop carrots, celery, and onion; place in water and bring to a full boil. Reduce heat to a low boil; add garlic, ginger, bouillon cube, curry and cayenne. Cook till veggies are softened. Process in blender; return to pan. Simmer, seasoning with salt and pepper to taste; add vinegar. Serve with a wedge of lime or lemon.
