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Curry and Carrot Soup - Vegan

Curry and Carrot Soup - Vegan
Adapted from Jolinda Hackett, Vegetarian Food Writer


•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

Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft.

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.

* This carrot soup will thicken as it cools, so when you heat it up you may need to add a little more liquid.

Vegetarian Gluten-Free Mashed Turnips

Like mashed potatoes? Try these similar mashed turnips! Turnips are a great source of vitamin C, and this simple recipe mashes the roots together with traditional mashed potato ingredients, including sour cream and fresh parsley.
This gluten-free recipe is courtesy of Ener-G Foods.

•2 large turnips
•1 tbsp sour cream or dairy-free sour cream substitute
•2 tbsp butter or vegan margarine
•pinch pepper, to taste
•minced fresh parsley, to taste

Peel turnips. Cut into small chunks and boil for 9 minutes. Drain. Add remaining ingredients. Mash this mixture while turnips are still warm.

This entry is related to the following products. Click on any of them for more information.
Onion, Carrot, Ginger,