1 Carrot Soup With Vadouvan Granola Recipes

VEGAN CARROT SOUP

Vegan Carrot Soup image

Delicious carrot soup with a hint of curry!

Provided by GIANNADAWN

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
1 large onion, diced
3 cloves garlic, minced
4 large carrots, sliced
5 new potatoes, quartered
2 cups vegetable broth
2 teaspoons grated fresh ginger
1 teaspoon curry powder
salt and pepper to taste

Steps:

Heat oil in a soup pot over medium heat. Add onion and garlic, and cook stirring often until onion is translucent. Add carrots and potatoes, and cook for just a few minutes to allow the carrots to sweat out some of their juices.
Pour the vegetable broth into the pot, and season with ginger, curry powder, salt and pepper. Bring to a boil, then reduce heat to low. Simmer for 15 to 20 minutes, until carrots are tender.
Puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the soup pot. Reheat soup if necessary, and serve.

Nutrition Facts : Calories 185.4 calories, Carbohydrate 34.5 g, Fat 4.1 g, Fiber 5.8 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 433.8 mg, Sugar 7.6 g

"TANDOORI" CARROTS WITH VADOUVAN SPICE AND YOGURT

Inspired by the rich flavors of food cooked in a tandoori oven, these carrots get their warm, savory notes from vadouvan.

Provided by Claire Saffitz

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons vadouvan
2 garlic cloves, finely grated, divided
1/2 cup plain whole-milk Greek yogurt, divided
5 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
freshly ground pepper
1 pound small carrots, tops trimmed, scrubbed
1/4 teaspoon ground turmeric
2 tablespoons fresh lemon juice
Very coarsely chopped cilantro leaves with tender stems and lemon wedges (for serving)

Steps:

Preheat oven to 425°. Mix vadouvan, half of garlic, 1/4 cup yogurt, and 3 tablespoons oil in a large bowl until smooth; season with salt and pepper. Add carrots and toss to coat. Roast on a rimmed baking sheet in a single layer, turning occasionally, until tender and lightly charred in spots, 25-30 minutes.
Meanwhile, heat turmeric and remaining 2 tablespoons oil in a small skillet over medium-low, swirling skillet, until fragrant, about 2 minutes. Remove from heat.
Whisk lemon juice, remaining garlic, and remaining . cup yogurt in a small bowl; season with salt and pepper.
Place carrots (along with crunchy bits on baking sheet) on a platter. Drizzle with yogurt mixture and turmeric oil and top with cilantro. Serve with lemon wedges.

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