Name: Creamy Vegan Carrot Puree
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 0.25 cup vegan butter, cubed; 3 vegetable broth; 1 large potato, peeled and cubed; 2.5 peeled and sliced carrots; 1 cup chopped onion; 1 stalk celery, chopped; 1 teaspoon grated fresh ginger; 0.5 cup coconut cream; 1 teaspoon curry powder; 0.5 teaspoon salt; 0.125 teaspoon ground black pepper

Ready in: 1h 10 mins

Elevate your dining experience with this velvety smooth carrot puree, a delectable vegan option perfect for special occasions. 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
¹⁄₄	cup vegan butter, cubed
3	vegetable broth
1	large potato, peeled and cubed
2 ¹⁄₂	peeled and sliced carrots
1	cup chopped onion
1	stalk celery, chopped
1	teaspoon grated fresh ginger
¹⁄₂	cup coconut cream
1	teaspoon curry powder
¹⁄₂	teaspoon salt
¹⁄₈	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.