Thursday, July 24, 2014

Chilled Curried Carrot Soup (Vegan & Gluten-Free)

This soup is so amazing, and also amazingly simple to make.  Really it is good hot and cold so you can make this recipe any time of year.  I made it spicy, since we like our food hot, but go ahead and make it mild if you prefer.

Chilled Curried Carrot Soup (Vegan & Gluten-Free)

1 lb carrots, peeled and chopped into chunks
1 onion, sliced
2 cloves of garlic, sliced
1 tsp olive oil
1 + 1 tsp curry powder
1/4 tsp kosher salt
1 chunk fresh ginger, peeled
900 ml vegetable stock

Toss carrots, onion and garlic with oil, 1 tsp curry powder and salt.  Place on a foil-lined baking sheet and roast at 400F for about 40 minutes.  Let cool.

Place veggies into food processor or blender with additional curry powder, ginger and stock.  Puree until smooth.  Season to taste.  Keep refrigerated up to 4 days or freeze.

This recipe has been submitted to Urban Naturale's Plant-Based Pot Luck Link-Up and this week's Gluten-Free Friday.

1 comment:

  1. Hi Erica,
    I can just imagine how wonderful this roasted and chilled soup must taste! I can't wait to make this. Thank you so much for sharing your healthy and delicious Curried Carrot Soup at the Plant-Based Potluck Party Blog Hop! I'm pinning and tweeting this!