See also: More vegetarian soup recipes
- 2-3 large carrots, chopped small
- 1 onion, chopped small
- 1 tsp fresh ginger, minced
- 1 1/2 tsp curry powder
- 1 3/4 cup vegetable broth
- 1 14 ounce can coconut milk
- sea salt, to taste
Allow to cool slightly, and then puree in blender, working in batches if eneded.
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.