Enjoy our vegan recipe Creamy Carrot Ginger Soup by feastr. Ideal to lose weight. Balanced and very tasty.
|Calories||3121 kJ (746 kcal)|
pot, immersion blender, non-stick frying pan, chef's knife, Spoon, spatula, cutting board, bowl, cooking spoon
Dice the carrots, onion, and potatoes into approx. ½ in cubes and put in a bowl.
Finely chop the garlic and ginger.
Heat the olive oil in a pot over medium heat. Add the carrots, onion, potato, ginger, and garlic to the pot and sauté until the onions turn translucent.
Add the vegetable broth and coconut milk. Season with curry powder, salt, and pepper.
Let the soup simmer for approx. 20 minutes until the potatoes are cooked. Mash with an immersion blender until creamy, put back on the stove and let simmer over low heat.
Dice the bread. Heat the olive oil in a non-stick frying pan over medium heat and roast the bread cubes until golden brown.
Coarsely chop the parsley. Serve the soup with croutons and parsley.
Enjoy your meal!