Vegan soup of yellow beets, carrots and curry

 Cooking 1h00
 Preparation 15 minutes
 4 servings


2 packages (2 x 284g) of Champêtre cubed golden beets
15 ml (1 tbsp.) of olive oil
454g (1 lb) of carrots, peeled and cut into sliced
30 ml (2 tbsp.) of curry powder
1.25 L (5 cups) of water or vegetable broth
440 ml (1 ¾ cups) of coconut milk
Salt and pepper, to taste
Cooked white rice, naan breads, cilantro and lime garnishes (optional)


  1. In a large saucepan, cook beets and carrots in the oil for 4-6 minutes, stirring occasionally. Season with salt and pepper.
  2. Add the curry powder and toss to coat the vegetables. Cook for about 1 minute.
  3. Pour in the water (or broth) and bring to a boil. Simmer for 30 to 40 minutes until the carrots are tender.
  4. Pour everything into a blender, add the coconut milk and puree the mixture until smooth and creamy. Adjust seasoning as needed.
  5. Ladle the soup into bowls. Serve with cooked white rice or toasted naan breads. Garnish with fresh cilantro and lime wedges, if desired.

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