Curried Carrot Soup: A Cozy Start to September

Starting September off with a sultry soup for Sunday!

Both recipes combined should take:
25 minutes Cook Time
10 minutes Prep Time
Will Feed 4-6 People

Remember that astronomically large bag of carrots I told you to buy for dirt cheap!? Well if you didn’t buy it, you won’t be enjoying a lovely, soul-carressing soup on Sunday (unless you are awesome, and have carrots growing in your garden)... regardless, if you are ill-prepared, take a looksy and decide for yourself whether it’s worth your while to put on your next menu!

To start the meal off right, we need some stick-to-your-bones rice. Yummmm! Of the coconut variety! Double Yummmm! For Sunday evening, we will be enjoying white Jasmine Rice. I feel it’s necessary to clarify on this one, because I have not tried making coconut rice with brown or basmati, and though I imagine it would still taste delicious, I cannot vouch for it, so for quality control purposes, I recommend white with this soup!

I have a rice cooker, a thrifty little find whilest I was poppin’ tags at my local thrift store, but you can make this dish in a regular pot on the stove.

For this recipe you will need:

• 3 cups rice
• 3 cups water (after rinsing)
• 1 can coconut milk
• 1/4 cup Sugar (optional)

To start, put your rice in your cooking pot, then rinse 3 or 4 times by filling the pot up to cover the rice, then dumping the cloudy water down the sink, being careful not to pour out the rice along with the dirty water. After rinsing, you will notice that your rice has become waterlogged, which is plenty fine, even desirable, so don’t even try to get all the water out!

 

Next, add a measured 2 cups of water, the coconut milk, and sugar if you like your rice on the sweet side. I usually do, but have found it’s not absolutely necessary when eating with our soup of choice today! But I digress, add it if you like...I’m going to!

The next step finishes your rice up! Put it in your rice cooker and click go! Or if you have a standard stove pot, put it on a burner on high, allow it to come to a boil, then put the lid on and reduce to a simmer for 20 minutes. Voilà!

Now for the Curried Carrot Soup!

For this you will need:

• 3 lbs of carrots, chopped into discs
• 2 Tablespoons Oil
• 1 Small Onion, Chopped
• 2 Cloves Garlic (optional)
• 1 1/2 Tablespoons Curry Powder
• 6 cups water + 6 teaspoons Veggie Base,
  or 6 cups Vegetable Stock

Saute the chopped onion and garlic in oil over medium heat until onion becomes translucent, stirring often so that the garlic doesn’t burn! Add the carrots and curry powder, stirring to coat. Add water and bouillon granules (Veggie Base), or stock, and simmer for 20 minutes, or until carrots are soft. Transfer HALF of the carrots and broth to a blender and puree until smooth, then recombine with the rest of the pot. You can puree the whole soup, however I find people enjoy this soup better with meaty chunks of carrots to chow down on!

How’s that for simple, satisfying and quick?! Quick is a feat for Vegan meals, but I will gladly hand over my arsenal! Enjoy!