Vegan Carrot Curry Soup

Recipe View 5 mins In a soup pot, bring the vegetable broth to a boil over medium heat. (5 minutes)

Recipe View 2 mins Stir in the curry powder, cumin, cinnamon, and ginger. Add the carrots. (2 minutes)

Recipe View 20 mins Reduce heat to a simmer, and cook until the carrots are tender, stirring often. (20 minutes)

Recipe View 0 mins Strain the carrots from the broth. Place carrots into a blender, filling the pitcher no more than halfway full.

Recipe View 0 mins Pour about 1/4 cup vegetable broth into the blender to allow the carrots to puree. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the carrots moving before leaving it on to puree. Puree in batches until smooth. Alternately, you can use a stick blender and puree the carrots right in the cooking pot.

Recipe View 0 mins Return the pureed carrots to the vegetable broth.

Recipe View 0 mins Stir in the coconut milk and the water (use the coconut milk can to measure).

Recipe View 5 mins Bring back to a simmer; sprinkle with cilantro to serve. (5 minutes)