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Curried Carrot Soup With Toasted Seeds
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Description
This vegan and dairy-free carrot soup with curried spices and ginger is so flavorful and fresh! Sprinkle with toasted quinoa and pumpkin seeds for a pop of flavor.
Ingredients
- 2 Tablespoons Olive Oil
- 1 whole Shallot, Sliced
- 2 cloves Garlic, Minced
- 2 Tablespoons Ginger, Minced
- 2 teaspoons Curry Powder
- 1 teaspoon Sea Salt
- 1 pound Carrots, Peeled And Sliced Into Chunks
- 3 cups Vegetable Broth
- ½ cups Coconut Milk
- 2 teaspoons Fresh Lemon Juice
- Toasted Quinoa And Pumpkin Seeds, For Garnish
Preparation
Heat oil in a medium saucepan over medium heat. Add shallots, garlic and ginger and cook until fragrant. Stir in curry powder and salt.
Add carrots and broth, increasing the heat. Bring mixture to a boil, then reduce heat and simmer until carrots are very soft, about 20 minutes.
Process the soup in a blender. Return the soup to a saucepan over medium heat. Stir in coconut milk. Taste and adjust the seasoning with salt and add lemon juice.
Ladle into bowls. Garnish with toasted quinoa and pumpkin seeds.
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