Carrot Curry Soup

This weekend my husband and I went out for dinner at one of my favorite vegan friendly restaurants, City-0-City. I started with the vegan carrot curry soup and it was so freaking fabulous, I decided I had to try and make something like it at home. This is what I came up with and it was pretty amazing, too.

Carrot Curry Soup

Ingredients:

1 tsp olive oil

1/2 cup diced onion (1/2 small onion)

1/2 inch piece of fresh ginger, peeled and minced

1 tsp yellow curry powder

1 tsp red curry powder

1 tbsp nutritional yeast

dash of cayenne pepper (optional - depending on how spicy you want)

1/2 tsp cumin

3 cups chopped carrots

4 cups vegetable broth

1/3 cup coconut milk (from a can)

1-2 tbsp soy sauce

Optional: roasted nuts (almond, cashew, peanut, and pistachio are all amazing)

Directions:

Heat the olive oil in a saucepan over low-medium heat. Add the diced onion and stir. Let the onion heat through until it begins to soften and turn translucent. Then add in the ginger, curry powders, yeast, cayenne and cumin. Stir to coat everything with the spices. Then add in the carrots and the broth. 

Bring to a boil, then reduce the heat and let simmer for 20-30 minutes. You want the carrots to completely soften. Once the carrots are cooked through. Run the soup in batches through a blender or use an immersion blender to puree the soup. Once the soup is completely pureed add the coconut milk and soy sauce. Taste and adjust the seasoning to your liking. 

Serve warm with a few roasted nuts on top.

Nutrition Facts

Serving Size 247 g

Amount Per Serving

Calories 102 Calories from Fat 46

% Daily Value*

Total Fat 5.1g 8%

Saturated Fat 3.2g 16%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 851mg 35%

Potassium 432mg 12%

Total Carbohydrates 9.5g 3%

Dietary Fiber 2.6g 10%

Sugars 4.1g

Protein 5.3g

Vitamin A 184% • Vitamin C 7% Calcium 4% • Iron 8%

Nutrition Grade A

* Based on a 2000 calorie diet