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Vegan Carrot Soup
A healthy, vegan friendly soup
“Tastes as good as chicken soup when you’re down with the flu.”
1 tbsp olive oil
1 large onion
2 cloves of garlic, minced
3 large carrots, sliced
4 potatoes, quartered
2 cups vegetable broth
1 tsp curry powder
2 tsp grated fresh ginger
* salt and pepper to taste
· Heat oil in a soup pot over medium heat
· Add onion & garlic, cook stirring often until onion is translucent
· Add carrots and potatoes, cook for a few minutes to allow carrots to sweat out some of its juices
· Pour vegetable broth into pot and season with ginger, curry powder, salt, and pepper.
· Bring to boil, then reduce heat to low
· Simmer for 15-20 minutes, under carrots are tender
· Puree soup in small batches using a food processor or blender
(if you have an immersion blender, it can be done in the pot)
Reheat soup if necessary, and serve.
Did you know? Carrots, which originated thousands of years in Afghanistan, were not always orange—instead, they grew in hues of white, purple, red, and yellow. As well, people once found the green, feathery leaves of carrots to be more useful than the edible roots. These leaves were used as decorative additions to hairstyles and hats.