![](https://cdn.statically.io/img/www.allrecipes.com/thmb/wjOMuhinumRT7XfSN_f-E42NFuU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4483079-4543b9d414d648da856a28aa2bc3240e.jpg)
Ingredients
-
¼ cup vegan butter, cubed
-
3 cups vegetable broth
-
1 large potato, peeled and cubed
-
2 ½ cups 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
Directions
-
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.
-
Puree soup in batches in a food processor or high-speed blender until smooth.
-
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.
Nutrition Facts (per serving)
345 | Calories |
22g | Fat |
34g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 345 | |
% Daily Value * | |
Total Fat 22g | 29% |
Saturated Fat 12g | 62% |
Sodium 816mg | 35% |
Total Carbohydrate 34g | 12% |
Dietary Fiber 7g | 24% |
Total Sugars 9g | |
Protein 5g | 10% |
Vitamin C 27mg | 30% |
Calcium 71mg | 5% |
Iron 2mg | 12% |
Potassium 825mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.