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