Best 3 Vegan Carrot Curry Soup Recipes

Indulge in a symphony of flavors with our delectable Vegan Carrot Curry Soup, a culinary masterpiece that tantalizes the taste buds and nourishes the soul. This creamy, aromatic soup is a harmonious blend of sweet carrots, fragrant spices, and a touch of coconut milk, creating a comforting and satisfying meal. Our recipe collection offers three irresistible variations to cater to your dietary preferences and culinary adventures. Embark on a culinary journey with our classic Vegan Carrot Curry Soup, delight in the richness of our Creamy Carrot Curry Soup with Cashews, or explore the depths of flavor in our Thai Carrot Curry Soup with Lemongrass and Coconut. Each recipe promises a unique symphony of spices, textures, and aromas, ensuring an unforgettable dining experience.

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VEGAN CARROT CURRY SOUP

Vegan Carrot Curry Soup image

Simple, flavorful, comforting!

Provided by monsterclowngirl

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Time 35m

Yield 8

Number Of Ingredients 9

Ingredients

4 cups vegetable broth
2 teaspoons curry powder
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground ginger
2 pounds carrots, peeled and chopped
1 (14 ounce) can coconut milk
14 ounces water
1 teaspoon chopped fresh cilantro

Steps:

Pour the vegetable broth into a soup pot, and bring to a boil over medium heat. Stir in the curry powder, cumin, cinnamon, and ginger; add the carrots. Reduce heat to a simmer, and cook until the carrots are tender, about 20 minutes, stirring often.
Strain out the carrots from the broth, and place carrots into a blender, filling the pitcher no more than halfway full. Pour about 1/4 cup vegetable broth into the blender to allow the carrots to puree. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the carrots moving before leaving it on to puree. Puree in batches until smooth, if needed; return the pureed carrots to the vegetable broth. Alternately, you can use a stick blender and puree the carrots right in the cooking pot.
Stir in the coconut milk and the water (use the coconut milk can to measure). Bring back to a simmer; sprinkle with cilantro to serve.

Nutrition Facts : Calories 161.4 calories, Carbohydrate 15.4 g, Fat 11.1 g, Fiber 4.5 g, Protein 2.7 g, SaturatedFat 9.3 g, Sodium 317 mg, Sugar 6.9 g

VEGAN CARROT SOUP

Vegan Carrot Soup image

Delicious carrot soup with a hint of curry!

Provided by GIANNADAWN

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
1 large onion, diced
3 cloves garlic, minced
4 large carrots, sliced
5 new potatoes, quartered
2 cups vegetable broth
2 teaspoons grated fresh ginger
1 teaspoon curry powder
salt and pepper to taste

Steps:

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 : Calories 185.4 calories, Carbohydrate 34.5 g, Fat 4.1 g, Fiber 5.8 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 433.8 mg, Sugar 7.6 g

VEGAN CARROT SOUP

Vegan Carrot Soup image

Yukon Gold potatoes-instead of cream-make a smooth carrot soup vegan and add a mild sweetness. If you don't have Yukon Golds on hand, russet potatoes will work, too. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 medium onion, chopped
2 celery ribs, chopped
1 tablespoon canola oil
4 cups vegetable broth
1 pound carrots, sliced
2 large Yukon Gold potatoes, peeled and cubed
1 teaspoon salt
1/4 teaspoon pepper
Fresh cilantro leaves, optional

Steps:

In a large saucepan, saute onion and celery in oil until tender. Add the broth, carrots and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat; cool slightly., Transfer to a blender; cover and process until blended. Return to pan; stir in salt and pepper. Heat through. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 176 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 710mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

Tips:

For a smoother soup, use an immersion blender or blend the soup in batches in a regular blender.
If you don't have coconut milk, you can use another type of plant-based milk, such as almond milk or oat milk.
To make the soup spicier, add more curry powder or red pepper flakes.
Garnish the soup with fresh cilantro, chopped peanuts, or a dollop of yogurt before serving.
Serve the soup with a side of naan bread, rice, or quinoa.

Conclusion:

This vegan carrot curry soup is a delicious and healthy meal that is perfect for a quick and easy lunch or dinner. It is packed with flavor and nutrients, and it is sure to be a hit with everyone who tries it. So next time you are looking for a satisfying and nutritious meal, give this soup a try. You won't be disappointed!