I first shared this recipe back in January 2012 because, in spite of my lack of love for carrots, I absolutely adored this carrot soup. I initially tried this recipe due to an abundance of leftover carrots in my fridge and I am so glad I did! It’s easy, doesn’t take long to complete (the prep might be the longest part), and tastes like heaven in a bowl. Plus, my ex-husband really liked it so it was a healthy dinner that was guaranteed to make him happy.
A few weeks ago a couple of close friends and I decided to do a soup swap. We would each make a few different soups and give them to each other for easy lunches or dinners to accommodate our busy (and sometimes medically difficult) lives. One of the requests was for vegetarian and vegan options, which isn’t my usual fare, but I was willing to adapt. In order to maximize my chance of success I decided to simply adjust my current favorite soup recipes to be either vegetarian or vegan rather than trying anything completely new. I wasn’t 100% successful making the final products vegan, but I definitely made some big strides in that direction.
For the carrot soup I substituted vegetable broth for the chicken stock, and replaced the heavy cream with canned coconut milk. I figured because curry was involved in this recipe coconut milk was appropriate, but I really wasn’t sure how it was going to taste. One thing I didn’t swap out was the butter, so this recipe is vegetarian, but not vegan. However, I see no reason you couldn’t simply use all olive oil for sautéing the onions and carrots rather than a combination of butter and oil. I’m sure it would turn out just as good. Also, I quantified the amount of salt and pepper rather than leaving it open ended. I’ve never liked when recipes do that so I made sure to note how much I used this time. Once I finished making a batch of this carrot soup last week I tried a spoonful to make sure it wasn’t terrible. The verdict? It was incredible! Surprisingly so, even. I recommend this vegetarian version of carrot soup even more than the original recipe!
4 Tbsp unsalted butter
2 Tbsp extra virgin olive oil
1 c diced yellow onion (about 1/2 large onion)
3 c (1 lb bag) sliced baby carrots
3 c vegetable broth
1 1/2 tsp curry powder
1 tsp salt
1/2 tsp black pepper
1 c coconut milk (canned)
In a stock pot, melt the butter and heat the olive oil over medium heat. Once the butter is melted, add the onions and saute until transparent, about 5 minutes. Don’t let them brown. Add the carrots and stir well to coat with the butter and oil mixture, adding more oil if needed. Cook over medium heat, stirring occasionally to avoid browning, until the carrots are soft, 12-15 minutes. Sprinkle curry powder, salt, and pepper over the vegetables and cook, stirring constantly, until spices are very fragrant, about 1 minute. Add the vegetable broth and bring to a boil. Reduce heat and simmer until carrots are completely soft, 20-25 minutes. Remove the pot from the heat and, using an immersion blender, carefully puree the mixture until smooth. Stir in the coconut milk (use a whisk if it’s clumpy) and return to the stove over low heat just until the soup is warm. Enjoy!
NOTES: Makes 4 servings (1 c each), but can be easily doubled!