Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, carrot top soup - vegan. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Carrot top soup - vegan is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Carrot top soup - vegan is something which I have loved my entire life.
Turn fresh produce from the farmers market into this vegan vegetable soup with the bright flavors of basil, tarragon, and carrot tops. This vegan carrot soup is made with coconut milk and red curry paste for a mildly spicy, rich and creamy soup. Some fresh chopped cilantro and a sprinkle of crushed peanuts over the top of this soup is simply fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook carrot top soup - vegan using 12 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Carrot top soup - vegan:
- Make ready 1 tbsp olive oil
- Take 2 cloves garlic, peeled and crushed
- Take 1 onion, peeled and finely chopped
- Take 1 leek, chopped
- Get 2 sticks celery, chopped
- Prepare 3 carrots, chopped
- Get 1 yellow potato, chopped quite small
- Get 750 ml veggie/ vegan stock
- Prepare 1 bay leaf
- Prepare Seasoning
- Make ready Handful carrot tops, finely chopped
- Get Half a handful of parsley, finely chopped
Vegan Carrot Soup - a light and delicate, garden fresh soup that's perfect for spring and summer. I LOVE it topped with roasted broccoli. Use less vegetable broth to make it thicker and it would even work great as a sauce for pasta. This carrot and ginger soup recipe is both vegetarian and vegan, and, as long as you use homemade vegetable broth, it can be made gluten-free as well.
Instructions to make Carrot top soup - vegan:
- Heat the oil on a medium heat in a pan. Add the garlic and onions and sauté til soft.
- Add the celery and leek. Sauté for another 10 mins.
- Add the carrots and potato. Sauté for 5-10 mins.
- Add the stock + bayleaf. Bring to the boil and simmer for about 30 mins.
- Season. Then add the carrot toos and parsley. Stir through. Turn the heat off, cover and let sit for 2 mins.
- Enjoy 😋
Serve your vegan carrot and ginger soup with a dollop of soy or coconut non-dairy yogurt or vegan sour cream if desired, a sprinkle of nutmeg for. Turn fresh produce from the farmers market into this vegan vegetable soup with the bright flavours of basil, tarragon and carrot tops. Vegan, gluten-free, super healthy and loaded with spicy-sweet flavor. Carrot soup PLUS peanut butter, chili garlic sauce and basil. LIT'rally like drinking peanut sauce through a straw but with far less guilt and way more.
So that’s going to wrap it up for this special food carrot top soup - vegan recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
