Here’s one of my all-time favorite recipes from my amazing baker/vegan chef friend (check out her blog here!). Her notes are at the bottom…



3 pounds carrots, peeled and diced into a little smaller than 1/2-inch pieces
1 large onion, chopped
2 tablespoons peanut oil (vegetable oil will do)
2 cloves garlic, minced
1 tablespoon curry powder
1/2 teaspoon salt
A few dashes fresh black pepper
3 cups vegetable broth, or 1 bouillon cube dissolved in 3 cups water
1 (13-ounce) can coconut milk
1 tablespoon maple syrup

In a stockpot over low-medium heat, cook the carrots and onions in the peanut oil for 7 to 10 minutes; cover and stir occasionally. You want the onions to brown but not burn, although if they burn a little bit it’s not the end of the world. Add the garlic, curry, salt, and pepper; saute for 1 more minute. Add the 3 cups of broth, cover, and bring to a boil. Lower the heat and simmer for 10 to 12 minutes, or until the carrots are tender.

Add the coconut milk and bring to a low boil. Turn the heat off. Use a hand held blender to puree half of the soup; if you don’t have one, then puree half the soup in a blender and add it back to the soup pot*. Add the maple syrup and stir. Serve hot.

* If you are using a blender to puree the soup, let the soup cool a bit so that the steam doesn’t cause the blender lip to pop off and hot soup to splatter everywhere. Once the soup has cooled, give it a few pulses in the blender, lift the lid to let steam escape, and repeat.

Meredith’s Notes:

I really like the peanut oil, but if you don’t plan on making this a lot then you should go for the vegetable oil. More economical.

Cut the carrots up as small as you possibly can. The bigger they are, the more aggravating it will be later on when THEY JUST WON’T COOK DOWN. The best way I’ve found is cutting them lengthwise into fourths, then chopping them up into tiny pieces. It takes longer, but it’s worth it in the end.

I like to use the organic carrots. They tend to be sweeter than the non-organic ones, and are worth the price.

The best broth to use, in my opinion, is the “Imagine” brand organic “no-chicken” broth. However, if you aren’t looking to make this vegan, you could just use regular chicken broth. Except I don’t know why you would want to ruin delicious soup with drippings from a dead animal. But whatever.

When you are blending the soup, try to blend more than half. It’s just better that way.

If you are planning on sharing this, I suggest making a double batch. It goes fast, and it’s easier to make two in one go than it is to sit down and start all over again three days later. Trust me.