If you want a vegan version, use oil and coconut milk instead of butter and cream and omit the paneer cubes and use croutons instead, such as these ever-popular polenta croutons (without the Parmesan), fried tofu cubes or any other addition that suits your fancy.
As is usual with most soups, this one tastes even better the next day as letting it sit allows the flavors to meld together for an even more satisfying curried taste experience. Simply reheat before serving.
|Spicy Carrot Soup with Ginger and Paneer Cubes|
|Recipe by Lisa Turner|
Published on January 25, 2013
Simple, creamy and delicious curried carrot soup seasoned with Indian spices and served with tender pieces of fried paneer cheese
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More vegetable soups you are sure to enjoy from Lisa's Vegetarian Kitchen:
Creamy Beet Borscht
Curried Carrot and Lentil Soup with Cashews
Indian Tamarind, Carrot and Coconut Soup
Wild Mushroom Soup
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