Carrot top soup – vegan. All Reviews for Vegan Carrot-Top Vegetable Soup. Pour in vegetable broth; bring to a boil. This vegan carrot soup is made with coconut milk and red curry paste for a mildly spicy, rich and creamy soup.
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. You can cook Carrot top soup – vegan using 12 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Carrot top soup – vegan
- You need 1 tbsp of olive oil.
- It’s 2 cloves of garlic, peeled and crushed.
- Prepare 1 of onion, peeled and finely chopped.
- It’s 1 of leek, chopped.
- Prepare 2 sticks of celery, chopped.
- You need 3 of carrots, chopped.
- Prepare 1 of yellow potato, chopped quite small.
- You need 750 ml of veggie/ vegan stock.
- You need 1 of bay leaf.
- It’s of Seasoning.
- Prepare Handful of carrot tops, finely chopped.
- Prepare Half of a handful of parsley, finely chopped.
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. Easy vegan and gluten free recipe, perfect lunch, dinner or make ahead meal! This creamy miso carrot soup is a perfect healthy vegan soup that I know you're going to love! Adapted from Deb of the Smitten Kitchen, it's the.
Carrot top soup – vegan instructions
- 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 😋.
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