Spring Recipe: Tasty Carrot Soup
Spring is fast approaching and we love to replenish our energy levels with tasty and light vegan dishes packed with vegetables! While the young seedlings from the new season's pick of vegetables are sprouting and making their way to the surface, we're filling our bellies with vitamins and nutrients from good old carrots.
This soup is a true classic if ever there was one. It is quick and easy to prepare and serves as a delicious office or work-from-home lunch. Alternatively, you can cook it in bulk and heat it up in the evening for a wholesome dinner.
Approximately 4 servings
- 4 - 5 carrots
- 2 potatoes
- 1 leek
- 1 small parsnip
- ½ celery head
- 1 piece of ginger to taste
- 1 handful parsley
- salt and pepper
Peel the vegetables. If you are using organic vegetables, simply rinse them well. They need not be peeled. If you are intending to peel the organic vegetables, freeze the leftover peels for cooking vegetable stock.
Coarsely chop the vegetables and place them in a large pot. Roast the chopped vegetables in a small amount of coconut oil then cover with plenty of water. Alternatively, skip the roasting step and go straight to boiling the chopped vegetables in water. Allow to cook for approximately 30 minutes.
Use a blender to puree the cooked vegetables and season to taste. Carrots pair well with a host of seasonings. Try adding cumin or fennel seeds to the mix to change things up a bit.
For those who enjoy a creamy soup, add a dash of plant-based milk or vegan cream before digging in.
Add a topping of your choice: sprinkle with some seeds or sprouts and serve with a slice of bread to round off the dish perfectly.
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