Carrotandalmondsoupvegan 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

CARROT AND ALMOND SOUP (VEGAN)

Carrot and Almond Soup (Vegan) image

This is a creamy, comforting vegan soup from Dr. Gillian McKeith's You Are What You Eat Cookbook. She says, "Carrots are a source of anti-ageing antioxidants, while almonds are a powerhouse of nutrients, including magnesium, which is important for supporting adrenal function. Low levels of magnesium have been associated with nervous tension, so almonds are a natural stress buster." She also suggests subbing a sweet potato for two of the carrots for a change.

Provided by Prose

Categories Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 onions, peeled and chopped
2 garlic cloves, peeled and chopped
6 carrots, trimmed, peeled, and sliced
2 celery ribs, trimmed and chopped
1 tablespoon wheat-free vegetable bouillon granules
2 -3 tablespoons chopped fresh cilantro (stalks reserved)
2 -3 tablespoons chopped fresh parsley (stalks reserved)
100 g ground almonds

Steps:

Place the onions, garlic, carrots, and celery in a large saucepan. Add 1.25 litres boiling water and the bouillon powder. Bring to a boil and add the herb stalks.
Lower the heat and simmer for 30 minutes until vegetables are tender when pierced with a knife.
Remover from the heat and allow to cool slightly. Strain, reserving the stock. Remove the herb stalks, then blend the vegetables in a food processor or with a hand-held blender until smooth.
Return the mixture to the pan and add the ground almonds and enough of the reserved stock to make a soup-like consistency.
Re-heat, then divide between warmed soup bowls and serve garnished with fresh cilantro and parsley.

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