Description
This warming soup is packed with ginger, turmeric (from the curry powder) and cayenne, all ingredients that can help boost immunity during cold season!
Ingredients
Scale
1 tablespoon olive oil
1 tablespoon non-hydrogenated margarine, like Earth Balance
1 tablespoon minced ginger
1 large shallot, finely chopped
8 large carrots, chopped (tip: local, organic carrots have more flavor!)
4 cups vegetable stock (I like Imagine’s No-Chicken Stock)
1 cup light coconut milk
1 teaspoon curry powder
1/4 teaspoon cayenne pepper (omit if you want to keep it very mild)
1/2 teaspoon salt
Instructions
- Heat oil and Earth Balance in a medium-sized soup pot or Dutch oven for about 2 minutes.
- Add ginger and shallot and sauté for about 3 minutes. Add carrots and sauté for another 3 minutes. Add vegetable stock, coconut milk, curry powder, cayenne, and salt, and stir well and cover with lid.
- Once soup has been brought to a boil, lower heat to simmer for 15 minutes, or until carrots are very tender. Let cool for at least 5 minutes. Carefully, use an immersion blender (aka stick blender) to puree the soup until you have reached the desired consistency, add more salt if desired, and serve immediately.