Vegan Carrot Ginger Soup With Dill Toasted Almonds Recipes

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.

VEGAN CARROT SOUP

Steps:

• In a large saucepan, saute onion and celery in oil until tender. Add the broth, carrots and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat; cool slightly., Transfer to a blender; cover and process until blended. Return to pan; stir in salt and pepper. Heat through. If desired, sprinkle with cilantro.

CARROT DILL SOUP

Steps:

• Bring a large saucepan of water to a boil. Add carrots, and cook just until tender. Drain, and return the carrots to the pan. Set aside.
• Heat oil in a skillet over medium heat. Saute onion and garlic until soft, about 5 minutes. Transfer the onion and garlic to the saucepan with the carrots, and pour in chicken stock. Turn heat to medium-low, cover and simmer for 25 minutes to blend flavors.
• Puree the carrot mixture in a food processor or blender, in small batches if necessary. Return to the saucepan, and stir in the milk, dill and chives. Cook just until heated through, and serve.