Carrotandalmondsoupvegan Recipes

JAN'S CARROT SOUP - VEGAN AND DAIRY-FREE

Steps:

• Put carrots, onions, sweet potato, garlic, and parsley in a large stock pot; add enough water to cover.
• Cook over medium-high heat until vegetables are tender, about 15 minutes. Stir vegetable broth, tomato paste, hot sauce, salt, black pepper, and paprika into vegetable mixture; bring to a boil. Remove from heat and let cool for 10 minutes.
• Blend soup with a stick blender until smooth. Or pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

VEGAN CARROT GINGER SOUP

Steps:

• Add the olive oil, chopped onion, crushed garlic and minced ginger to a pot and sauté until the onions are softened.
• Add in the sliced carrots and toss up with the onions, and then add the vegetable stock, orange juice, lemon juice and coconut milk.
• Bring to the boil and then lower the heat, cover the pot and let it simmer until the carrots are tender.
• Remove from the heat and blend with an immersion blender until smooth. If you don't have an immersion blender then transfer in stages to your blender jug and then return to the pot. Add salt and pepper to taste.
• Serve with fresh chopped cilantro and a sprinkle of ground black pepper.

CARROT-ALMOND SOUP

Steps:

• Heat the oil and butter over medium heat in a large soup pot. Add the almonds and stir until toasted, about 3 minutes. Transfer nuts with a slotted spoon to a small plate and reserve.
• Add the carrots, onion, salt, cumin, coriander, ginger, and pepper to the pot and cook, stirring occasionally until tender, about 10 minutes. Increase the heat to high and cook until the vegetables brown, about 4 minutes more.
• Add the water and chickpeas to the pot. Bring the soup to a simmer and cook until the beans are very tender, about 10 minutes.
• Meanwhile, stir together the yogurt, cilantro, and lemon zest in a small bowl.
• Roughly chop the reserved almonds. Transfer half of the almonds and half of the soup to a blender. Pulse at first, and then puree, to make a smooth soup base. Return the pureed soup to the pot and heat. Stir in the yogurt mixture, divide among warmed bowls, and serve with the remaining chopped almonds sprinkled on top.

CARROT AND ALMOND SOUP (VEGAN)

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.