The Carrot Soup to End All Carrot Soups

I’ve developed a new found love for plant based eating, and this is one of my favourite vegan soups, it’s simple and quick to make! Warm hearty soups mark the beginning of the fall and winter season, and seeing as we’ve fast forwarded through fall and are experiencing an early, very snowy winter, this is the perfect meal to warm you up.

Ingredients:

• 8 carrots peeled and chopped 

• 2 shallots sliced 

• 1 red onion diced 

• 1/2 tsp salt or to taste 

• 8 cloves garlic sliced 

• 2 tsp Thai red curry paste 

• 2 tablespoons olive oil

• 6 cups vegetable broth

Instructions:
In a large saucepan, warm the olive oil over medium heat. Add the shallots, and red onion to the saucepan and sauté for approximately 5-7 minutes. Add salt, to taste. Add garlic and Thai red curry paste, sauté for just a minute or two, so as to not burn the garlic. 

Add the carrots and vegetable broth to the saucepan, and bring to a boil. Reduce heat and simmer until the carrots are soft, approximately 20 minutes. 

Use a hand blender to purée the soup, or you may purée it in batches with a food processor or blender like me! Once the soup has been puréed, return the saucepan to low heat, taste and add salt as necessary. Serve the soup warm, garnished with a sprig of basil!