VEGAN CARROT GINGER SOUP
Steps:
- Add the olive oil, chopped onion, crushed garlic and minced ginger to a pot and sauté until the onions are softened.
- Add in the sliced carrots and toss up with the onions, and then add the vegetable stock, orange juice, lemon juice and coconut milk.
- Bring to the boil and then lower the heat, cover the pot and let it simmer until the carrots are tender.
- Remove from the heat and blend with an immersion blender until smooth. If you don't have an immersion blender then transfer in stages to your blender jug and then return to the pot. Add salt and pepper to taste.
- Serve with fresh chopped cilantro and a sprinkle of ground black pepper.
Nutrition Facts : ServingSize 1 Serve, Calories 288 kcal, Sugar 14 g, Sodium 581 mg, Fat 21 g, SaturatedFat 15 g, Carbohydrate 26 g, Fiber 6 g, Protein 3 g, UnsaturatedFat 5 g
SLOW COOKER CARROT-GINGER-SWEET POTATO-COCONUT SOUP (VEGAN)
This is a delicious fall treat...even for the veggie averse! It's got a nice sweet and spicy flavor that's hearty and healthy all in one! It goes great with warm crusty bread!
Provided by Shalini
Categories Vegetable
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Chop sweet potato and onions to small pieces.
- Put carrots, sweet potato, onions, ginger paste, and curry powder into slow-cooker.
- Pour vegetable stock into slow-cooker.
- Cook in slow-cooker on high for 8 hours (until veggies are soft).
- Add salt to taste.
- Blend with immersion blender.
- Pour in coconut milk while blending.
Nutrition Facts : Calories 81.6, Fat 0.3, SaturatedFat 0.1, Sodium 131.1, Carbohydrate 19.1, Fiber 5.6, Sugar 8.9, Protein 1.6
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- Place the carrots, onion, and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until vegetables are well coated. Season with salt and black pepper, to taste. Roast for 30 to 45 minutes, stirring half way through, or until the carrots are tender. Remove from the oven. Peel the roasted garlic cloves.
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