CREAMY THAI CARROT SOUP (VEGAN)
An adapted recipe from Weight Watchers. Silken tofu replaces cream or milk for a lower fat, lower calorie soup. Increase or decrease the spiciness factor by using more or less gingerroot and/or curry paste. Thanks DJ for the recipe! (And you know who you are!) ;)
Provided by COOKGIRl
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- *NOTE: Thai curry paste available at Asian markets or make your own using recipes off this site.
- In a medium saucepan, bring broth, carrots, onion, garlic and ginger to a boil over medium-high heat. Cover, reduce heat to low and simmer for 15 to 20 minutes; until carrots are tender.
- Stir in Thai curry paste and salt; simmer 1 minute to blend flavors. Remove from heat; cool slightly.
- Add tofu to saucepan and puree in soup pot using an immersion hand blender (or in batches in a blender) until smooth.
- Serve mint leaves on side. Yields about 1 cup per serving.
Nutrition Facts : Calories 74, Fat 1.3, SaturatedFat 0.2, Sodium 382.4, Carbohydrate 13.2, Fiber 2.5, Sugar 6.8, Protein 3
VEGAN CARROT SOUP
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
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
THAI CARROT SOUP
This is a soup that I used to sell at my Farmer's Market, that was very popular. If you omit the sour cream garnish, this recipe is Vegan. Besides being Vegan, it is delicious.
Provided by dawnie2u
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large soup pot, saute onion, celery and garlic in oil, over medium heat, stirring so as not to let the onions scorch.
- Add the carrots, ginger, red pepper flakes and vegetable broth, and simmer covered, for about 40 minutes.
- Add remaining ingredients and simmer for 3 minutes, stirring to mix well.
- Using an immersion blender, puree the soup until it is smooth and the cilantro leaves are in tiny little pieces. Do not let boil.
- Ladle into soup bowls and garnish with a dollop of sour cream, if desired.
THE BEST VEGAN CARROT SOUP EVER
This is a vegan spin on a Bavarian carrot soup. It is very delicious and I have even seen it made with other vegetables, like beets, as the star of the dish. Try it out and experiment with other vegetables. I have even substituted the celery with an extra carrot and a teaspoon of celery seed and it worked out great. The recipe listed is my favorite and it is a great go-to for vegans. Enjoy!
Provided by Hrdlicka
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
- Puree soup in batches in a food processor or high-speed blender until smooth.
- 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.
Nutrition Facts : Calories 344.8 calories, Carbohydrate 33.6 g, Fat 22.3 g, Fiber 6.6 g, Protein 5 g, SaturatedFat 12.3 g, Sodium 816.4 mg, Sugar 8.5 g
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