Vegan Carrot Curry Soup Recipe

Pour the vegetable broth into a soup pot and bring to a boil over medium heat. Stir in the curry powder cumin cinnamon and ginger; add the carrots. Reduce heat to a simmer and cook until the carrots are tender about 20 minutes stirring often.

Strain out the carrots from the broth and place carrots into a blender filling the pitcher no more than halfway full. 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 if needed; return the pureed carrots to the vegetable broth. Alternately you can use a stick blender and puree the carrots right in the cooking pot.

Stir in the coconut milk and the water (use the coconut milk can to measure). Bring back to a simmer; sprinkle with cilantro to serve.