Creamy Vegan Carrot Puree

Elevate your dining experience with this velvety smooth carrot puree, a delectable vegan option perfect for special occasions like Easter dinner. Carrots, celery, potato, and coconut cream blend harmoniously to create a luxurious and flavorful soup that will delight your taste buds.

Ingredients

For the Creamy Carrot Puree
¼	cup vegan butter, cubed
3	vegetable broth
1	large potato, peeled and cubed
2 ½	peeled and sliced carrots
1	cup chopped onion
1	stalk celery, chopped
1	teaspoon grated fresh ginger
½	cup coconut cream
1	teaspoon curry powder
½	teaspoon salt
⅛	teaspoon ground black pepper

Instructions

• For the Perfect Consistency

  1. Heat vegan butter in a Dutch oven over medium heat until melted. Add vegetable broth, potato, carrots, onion, celery, and ginger; cover and cook, stirring occasionally, until potato is tender, about 30 minutes. Uncover soup and let cool, about 15 minutes.
  2. Puree soup in batches in a food processor or high-speed blender until smooth.
  3. Return soup to the Dutch oven; stir in coconut cream. Season with curry powder, salt, and pepper. Cook over low heat until soup is heated through, about 10 minutes.

Aug 17, 2024