Carrots, celery, potato, coconut cream and curry powder are pureed together to make this delicious soup that's a great vegan option.
4 tablespoons vegan butter, cubed
3 cups (750ml) vegetable stock
1 large potato, peeled and cubed
300g peeled and sliced carrots
160g chopped onion
1 stalk celery, chopped
1 teaspoon grated fresh ginger
1/2 cup (125ml) coconut cream
1 teaspoon curry powder
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
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Directions Preparation:30min › Cook:40min › Extra time:15min › Ready in:1hour25min
Heat vegan butter in a large pot over medium heat until melted. Add vegetable stock, potato, carrots, onion, celery and ginger; cover and cook, stirring occasionally, until potato is tender, about 30 minutes. Uncover soup and let cool, about 15 minutes.
Puree soup in batches in a food processor or high-speed blender until smooth.
Return soup to the pot; stir in coconut cream. Season with curry powder, salt and pepper. Cook over low heat until soup is heated through, about 10 minutes.