x

Enter your info below to get started!






FREE 30-Day Guide to Going Vegan | veganyogalife.com
Free 30-Day Guide to Going Vegan

Curious about going vegan?

Do you want to go vegan but think it would be too hard?

This FREE 30-day Guide to Going Vegan is for you!

Receive daily emails with tips, recipes and inspiration for transitioning to a vegan diet healthfully, mindfully – and joyfully.

Get started by clicking the button below!

Curried Carrot Soup with Spicy Candied Pecans

Curried Carrot Soup
The other night I was craving something with curry flavor but didn’t really have the patience to cook up a crazy curry meal. Remembering a delicious carrot curry soup I had tried at Auntie Em’s Kitchen a while back I decided to try and create something similar. Their soup was served cold and I imagine this one would be great that way as well. Next time I am thinking of making some sort of sage cream to drizzle on top. Could be served with some warmed garlic naan and a salad but it really holds up as a complete the meal all on its own.

Curried Carrot Soup

Soup is one of my favorite meals for many reasons. For one, soup is usually fairly simple to prepare but the finish product is so comforting and delicious! This soup would be great for the cooler months and I can imagine I’ll be making it very often around halloween-time due to the warmth of the spices and of course the festive color. This curried carrot soup recipe is super easy and requires minimal ingredients, most of which I would presume are present in many vegetarian kitchens at any given time.

Curried Carrot Soup with Spicy Pecans
Serves 4
Write a review
Print
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Soup
For the Soup
  1. 3 large carrots, chopped
  2. 2 cups vegetable broth
  3. 1 yellow onion, chopped
  4. 1 Tbsp curry powder
  5. 1 tsp fresh ginger, minced or grated finely
  6. 1 14-ounce can of coconut milk
  7. salt and pepper to taste
Spicy Candied Pecans
  1. 1/2 cup raw pecan pieces
  2. 1 teaspoon brown sugar
  3. 1 teaspoon honey
  4. 1 dash red cayenne pepper
Instructions
  1. Add the vegetable broth, carrots, onion, curry powder, ginger and coconut milk to a pot and simmer over medium-low heat until vegetables are tender, about 25 minutes.
  2. Meanwhile, prepare the spicy candied pecans. Toast pecans in a small skillet over medium heat for about a 1 minute, tossing frequently. Add the brown sugar, honey and cayenne pepper and let it cook until everything is melted, stirring constantly.
  3. Spread the pecans out onto parchment paper or foil and let cool.
  4. Once the veggies are cooked, pour the contents of the pot into a blender and blend until smooth. Be careful if the mixture is still hot! Either let it cool a bit first, or wrap a dish towel around the blender lid to prevent dangerous messes!
  5. Mix in the coconut milk and serve topped with the spicy candied pecans.
Vegan Yoga Life http://veganyogalife.com/

Like what you've read?

Receive inspiration, tips and more direct to your inbox

PLUS a FREE Vegan Meal Planning Essentials Checklist

This is a vegan site. No spam ever! Powered by ConvertKit


Recent posts:

#Vegan brunch: chickpea flour scramble, curry sweet potato hash and meatless sausage. Coffee and fresh squeezed juice made with grapefruit, oranges, ginger and turmeric
Brunch at @bistrovonish. First time here so sharing a smorgasbord of deliciousness with @shanemberman...apple cinnamon French toast with home fries, shitake kolache, cinnamon roll and a donache(donut made from kolache dough). Amazing! Their sign wasn't lying. This is some elevated #vegan cuisine 😍😋🌱💖✌🏻
Leftovers! Gluten-free stuffing with caramelized onion mushroom gravy, roasted broccoli, creamed corn, roasted veggie salad and cranberry sauce. All 100% vegan, organic and cruelty-free 💖✌🏻️✨🌱#veganthanksgiving
Quinoa porridge with oats, walnuts, banana, brown sugar and coconut milk. Waiting for my mastermind group to start! 💖
Slow Cooker Soy Chorizo Chili from @veggie__chick. Perfect falltime dinner, super easy and delish! Topped with organic corn chips (because organic means they're healthy right?! 😂)
Breakfast! Grapes, watermelon, pineapple and mandarin oranges #WhatVegansEat
Taco night! Bell pepper, onions and roasted corn in tortillas topped with guacamole. Served with refried beans and Mexican rice #WhatVegansEat 
Get #plantbased recipes ➡️ VeganYogaLife.com 🌱✨💖
Making a veggie stir fry! I got broccoli, sugar snap peas, mushrooms, carrots, onion and cabbage. Seasoned with a garlic and ginger sauce. Going to sprinkle to final product with roasted cashews and sesame seeds. Yum! #WhatVegansEat 
Get #plantbased recipes➡️VeganYogaLife.com 🌱😍✨💖
Toasted oat flakes with raw almonds, berries and almond milk #WhatVegansEat 
Need more ideas for a plant-based diet? Get my FREE guide ➡️ VeganYogaLife.com
Lunch at my desk. Pita with hummus and Grecian eggplant and some steamed broccoli. #WhatVegansEat 
Get my FREE guide and to going vegan ➡️ VeganYogaLife.com 🌱😂💖
Morning smoothie with OJ, spinach, berries, banana, raw almonds and superfood powder. My kitty Miles is super interested 😂

Interested in trying a vegan diet? Get my 30-day guide FREE➡️VeganYogaLife.com 🌱✨💖
Green smoothie:
1 cup OJ
1 cup frozen peaches
1/2 frozen banana
2 cups raw spinach
1 scoop #vegan protein powder

#WhatVegansEat 
Get more plant-based smoothie recipes➡️ VeganYogaLife.com 🌱✨💖
BLTA (tempeh bacon) with homemade honey mustard (made with @beefreehonee) and a green salad with tahini garlic dressing #WhatVegansEat

Try my tempeh bacon recipe --> VeganYogaLife.com 🌱💕✨
#vegan bolognese and salad with avocado and balsamic dressing #WhatVegansEat 
Get yummy plant-based recipes at VeganYogaLife.com ✨✌🏻️🌱
The #vegan breakfast platter from the local diner. Pancakes, tofu scramble with queso and breakfast sausages #WhatVegansEat