The Best Vegan Carrot Soup Ever

Carrots, celery, potato, and coconut cream are pureed together to make this delicious soup that's a great vegan option for your Easter meal.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 345 Calories

Ingredients

• 1 cup chopped onion
• 1 stalk celery, chopped
• 1 teaspoon grated fresh ginger
• 1 teaspoon curry powder
• 3 cups vegetable broth
• 1 large potato, peeled and cubed
• 0.125 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.5 cup coconut cream
• 0.25 cup vegan butter, cubed
• 2.5 cups peeled and sliced carrots

Recipe Instructions

Step 1

Heat vegan butter in a Dutch oven over medium heat until melted. Add vegetable broth, potato, carrots, onion, celery, and ginger; cover and cook, stirring occasionally, until potato is tender, about 30 minutes. Uncover soup and let cool, about 15 minutes.

Step 2

Puree soup in batches in a food processor or high-speed blender until smooth.

Step 3

Return soup to the Dutch oven; stir in coconut cream. Season with curry powder, salt, and pepper. Cook over low heat until soup is heated through, about 10 minutes.