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

Related Posts

Raw Pad Thai

Main dishes, Paleo, Salads, Vegan

Sometimes my favorite part of a dinner party is the second dinner that happens in the kitchen at the end of the night. The one that happens with shoes kicked…

Coconut Cashew Fudge Hearts

Bars and cookies, Desserts, Paleo, Vegan

Last night I was joined by 8 beautiful ladies for another cooking class, this time with a Valentine’s day dessert theme. My favorite!   We had so much fun cooking…

PLANTBASED CHILI

Vegan

   

Cilantro and Arugula Pesto

Paleo, Salads, Vegan

…aka Coriander and Rocket Pesto.  Either way, it’s amazingly good. Peppery, tangy, fresh, and SO worth varying from the basil norm. This is the first year I’ve tried growing veggies…

Raw Cookie Dough (nut free)

Bars and cookies, Desserts, Vegan

Need a quick and easy no bake sweet bite?! Read on!  I love having a cookie dough bite with great nutritious ingredients to grab when I want a bite of…

Paleo Chocolate Torte with Chocolate Ganache

Cakes, Desserts, Paleo

  Long meals are my love language. Life is often shaped in such a way that we can’t sit down and take time to stop for every meal but I do…