vegan Curry and Carrot SoupThe weather here is starting to get a little chillier which means I can finally start making all the soups I love! This one is like warm spicy velvet 🙂 It’s curry and carrot based with some light coconut milk to give it that extra rich flavor and texture. Grab a bowl, curl up with your favorite person and turn a movie on, it’s soup night!

Curry & Carrot Soup

Serves 4

2 tbsp. coconut oil

1 onion, diced

4 cloves of garlic, minced

1 tsp. sea salt

1 tsp. curry powder

1 tsp. turmeric

1/2 tsp. cumin

1/4 tsp. ginger

dash of cayenne

3 cups vegetable broth

1/2 lbs. carrots, sliced

1 cup light coconut milk

salt and pepper to taste

Sauté the onions, garlic, and salt in the coconut oil until the onions begin to soften. Add in all of the spices and sauté another 5 minutes. Add the vegetable broth and carrots. Bring to a boil, then reduce heat to a simmer and let cook 15 minutes or until the carrots are very fork tender. Carefully transfer soup into a blender and add coconut milk. Blend until smooth and return to pot. Season with more salt and pepper. Serve warm with a drizzle of olive oil and here I also garnished with roasted sunflower seeds.