A vegan carrot and curry puree that's simple and delicious.



Servings: 4

Total Time: 45 minutes

Directions

1. Heat the oil in a dutch oven or large pot over medium heat.



2. Add the shallots to the pot and cook, stirring occasionally, about 1 minute.



3. Add the carrots, curry powder, 1/2 tsp salt, and broth to the pot.



4. Increase heat to medium-high and bring to a boil.



5. Reduce heat to medium and cook, stirring occasionally, until carrots are tender, about 25 minutes.



6. Puree the soup, in batches, in a blender or food processor.



7. Return the pureed soup to the pot. Add salt and pepper to taste and warm back up over medium heat if necessary.