Go Back
Print

Vegan Curried Carrot and Quinoa Soup

Ingredients

  • 1 cup quinoa
  • 2 tablespoons coconut oil (sub: avocado oil or extra-virgin olive oil)
  • 1/2 onion, peeled and chopped
  • 7-8 medium-sized carrots, cut into small pieces
  • 3 1/2 cups low sodium vegetable stock
  • 1 15-oz can full-fat coconut milk
  • 1 1/2 tablespoons minced ginger root
  • 1 tablespoon curry powder
  • 2 tablespoons minced garlic
  • 1/2 teaspoon chili flakes
  • salt and pepper to taste

Instructions

  • Cook your quinoa according to the package.
  • Meanwhile, dice onion and chop carrots into small pieces.
  • Once the quinoa is done, heat a separate (large) pot on medium-high heat. Pour in avocado oil.
  • Toss in onions and carrots. Sauté for 5-6 minutes.
  • Add in your ginger root, garlic, curry powder, chili flakes, sea salt, and pepper. Stir until all veggies are evenly coated. Sauté for another 5-6 minutes.
  • Add in your coconut milk and veggie broth. Reduce to a simmer. Let the soup cook until the carrots and onions are soft (10-12 minutes).
  • Transfer your soup to a blender and blend on high for 2-3 minutes. Taste and add more sea salt if necessary.
  • Pour your blended soup back into your large pot. Toss in your cooked quinoa.
  • Serve with a drizzle of extra-virgin olive oil, raw pumpkin seeds, parsley, a dollop of yogurt (dairy-free to keep it vegan), etc.

Notes

If you make any of my recipes, please tag me (@wellnesswithedie) or use #wellnesswithedie on Instagram! That way, I can easily see your creations. For more recipes visit the wellnesswithedie.com.