Ingredients

• 1/4 cup vegan butter, cubed
• 3 cups vegetable broth
• 1 large potato, peeled and cubed
• 2 1/2 cups peeled and sliced carrots
• 1 cup chopped onion
• 1 stalk celery, chopped
• 1 teaspoon grated fresh ginger
• 1/2 cup coconut cream
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper

Instructions

1. 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.
2. Puree soup in batches in a food processor or high-speed blender until smooth.
3. 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.