Vegan carrot soup

This is a recipe of a spicy carrot soup by Anastasiya Zurabova, journalist and founder of the «Russian Foodie» culinary magazine. Easy to make, this soup is an all-times favorite with all the ingredients found all year round. A touch of ginger and garlic zest, softened by tenderness of coconut milk, make a warming meal for the fall and winter chilly weather. A nice option for lunch with a company of vegetarian friends, although it's not just vegans who are going to love this soup. The bright orange color will definitely lift everyone's spirits.

Anastasiya Zurabova, journalist and culinary expert.


600 gr carrots
½ can coconut milk
a piece of ginger to taste
2 garlic cloves
1 tsp. Curry
500 ml water or vegetable broth
olive oil


Cook diced carrots in a pot with olive oil for 5 minutes. Add ginger and garlic and cook 2 minutes more. Pour the water or vegetable broth into the pot, add salt, close with a lid and cook for 30 minutes. Add in coconut milk, curry and cook for 10 minutes more until the carrots are soft. If it's not soft enough, you can let the soup simmer for 10 minutes longer. Cool down a bit and purée using an immersion blender. Serve with a sprig of rosemary or any other herb and with a drizzle of coconut milk.

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