Curried Carrot Soup

Name: Curried Carrot Soup
Ingredients: 1 cup (250 mL) chopped onion; 2 cups (500 mL) peeled and diced carrots; 1 cup (250 mL) peeled and diced potatoes; 5 cups (1.25 L) vegetable broth; 1 Tbsp (15 mL) curry powder; 1 tsp (5 mL) minced fresh garlic; ½ cup (125 mL) quinoa flour; ⅓ cup (80 mL) coconut milk (or 1 cup/250 mL 2% milk); ⅓ cup (80 mL) coconut milk (or 1 cup/250 mL 2% milk); 2 Tbsp (30 mL) chopped fresh cilantro; Salt to taste

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

Carrots don’t have to be boring! Rich in flavor, this cost-effective soup will have you saying, “I can’t believe it tastes so good.”

Ingredients

1 cup (250 mL) chopped onion
2 cups (500

Soup
Vegan
Gluten-free

Method

In a large saucepan, combine the onion, carrots, potato, broth, curry powder and garlic. Cover the saucepan and bring to a boil, then reduce the heat and simmer for 1 hour.

Blend in the quinoa flour. Remove from the heat and cool slightly. Purée the cooked mixture with a hand blender or in 2 batches in a blender or food processor. Any lumps will disappear with this step. Return the mixt