April 13, 2017

Vegan Carrot Soup

INGREDIENTS

Serves 4

2lbs carrots
half a medium sized onion
1 clove garlic, minced
1/4 cup tahini
1 tablespoon cumin
1 teaspoon garam masala
3-4 cups of good stock (I use Better Than Bouillon + water)
Black pepper
Pink salt to taste

Optional: Pumpkin seeds and micro greens to top (my preference), and white beans and shredded chicken to mix in (Jared’s preference)!

DIRECTIONS

Chop the carrots into chunks about 1″ long.  I buy organic carrots so I don’t bother peeling them or even chopping off the ends as they end up blended into a delicious creaminess anyway, but you can top and tail and peel if you prefer that.

Toss the chopped carrots in a steamer, or in a normal pot and then add enough boiling water to half cover them, pop on a tight fitting lid and let them steam until the are really nice and soft. About 15 minutes. Just make sure they don’t boil dry and add more water as needed.

While they are cooking, finely dice the onion and garlic and sauté them in a skillet with a little coconut oil until they are soft, and just starting to brown.  Then turn them off and set them aside.

When the carrots are soft enough that you can press a fork into them with no effort, drain (and keep) the remaining water and let them cool.  The next step is blending but you don’t want to put lots of boiling ingredients in the blender.

When the onions, garlic, and carrots have cooled off a bit add them to your blender.  Depend on the size of your blender you’ll need to do this in batches, just look at the max level on your blender and don’t go over it!!

Add in the rest of the ingredients, and blend the carrots into a thick and creamy soup!  using 3 cups of stock will give you a really thick soup which is the way I like it! If you want a thinner soup you can add an extra cup of stock before blending.

When you are ready to tuck in just pour your soup back into the pan, and heat it slowly over a medium heat.  Jared loves his with shredded chicken and white beans mixed in, and raw cheddar on top, I like mine with crunchy pumpkin seeds and micro greens!  And it goes really well with some Rosemary and Garlic Chickpea Flatbread to dunk in!

SHARE THIS POST

2 Responses to “Vegan Carrot Soup”

Related Posts

Legal German Chocolate Cake

Cakes, Desserts, Paleo

Chocolate cake was part of my childhood. It was present at every birthday celebration, every family event, it joined us for many happy Sunday afternoons, it came into school classrooms…

My Go To Balanced Smoothie Bowl

Breakfast ideas, Desserts, Vegan

This is my dream smoothie bowl and it’s currently a one a day (or every two days!) habit as I navigate an elimination diet for my breastfeeding daughter. It’s my…

Raw Chocolate Covered Marzipan Bites via @feedfeed

Bars and cookies, Desserts, Paleo

These little treats came from Christmas cake leftovers originally, but leftover bits of anything usually end up coated in raw chocolate in our house, ya know.  You can get the full…

Blackberry and Orange Crumble

Desserts, Vegan

Crumble (/cobbler) is the dessert of my childhood. And blackberry picking was our summer activity before ‘foraging’ was cool. (Thanks Granny!) We’d put on wellies, long trousers, grab an umbrella…

Green Chicken Enchiladas

Breads, Main dishes

To serve 4 INGREDIENTS 1.5lbs skinless, boneless chicken thighs 1.5lbs tomatillos 1 tsp diced jalapeno pepper 1 medium sized onion 2 cloves garlic 3 cups good stock 10-15 organic sprouted…

PLANTBASED CHILI

Vegan

INGREDIENTS Makes 6-8 servings 1 diced white onion 5 large carrots dices small 3 sticks celery diced 2 cloves crushed garlic 3T olive oil 1T apple cider vinegar 4T coconut aminos…

This error message is only visible to WordPress admins

Error: No connected account.

Please go to the Instagram Feed settings page to connect an account.