Appetizers / Soups / Salads

Quick Creamy Carrot Ginger Curry Soup is for Soup.

Quick Creamy Carrot Ginger Curry Soup takes 5 minutes to prepare.

Quick Creamy Carrot Ginger Curry Soup takes 30 minutes to cook.

Quick Creamy Carrot Ginger Curry Soup makes 3 servings.

The ingredients for Quick Creamy Carrot Ginger Curry Soup are:

- Half large onion, chopped
- 5 carrots, peeled and chopped
- 1 tbsp olive oil
- 1 tbsp minced garlic
- 2 tsp ginger
- 2 tsp curry powder
- 2 small russet potatoes, peeled and cubed
- 4 cups vegan bouillon (I use Better Than Bouillon's No Chicken flavor)
- Green onions to garnish

Here is how you make Quick Creamy Carrot Ginger Curry Soup:

Chop onion and carrots and throw in pot with olive oil. Saute for about 5-8 minutes, adding garlic powder, curry, and ginger toward the end. While the onion and carrots are cooking, boil 3 cups of water and add in 2 teaspoons of No Chicken bouillon. Pour broth into pot with onion and carrots and add potatoes, peeled and quartered. Let simmer for about 20 minutes until veggies are tender. Take off heat and let cool for a few minutes, then blend in two batches. Garnish with green onions and small dollop of vegan sour cream.Makes about three 1.5 to 2-cup servingsNumber of Servings: 3.5Recipe submitted by SparkPeople user RENZENWHAT.

The nutritional information for Quick Creamy Carrot Ginger Curry Soup is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 159.5

• Total Fat: 4.6 g
• Cholesterol: 0.0 mg
• Sodium: 457.1 mg
• Total Carbs: 28.2 g
• Dietary Fiber: 4.8 g
• Protein: 3.6 g

The dietary needs meet for Quick Creamy Carrot Ginger Curry Soup is Vegan