This soup is a favorite at my house. As the warm weather has come to an end and our vegetable garden has turned cold, this is both a callback celebration to the end of summer as well as the start of fall, my favorite season. Adding the turmeric brings a nice boost of flavor to this super-simple, scrumptious vegetarian soup that's not too thick. Add the water you boil the carrots in slowly as you blend the soup for some added flavor!
There are versions of the soup with coconut cream and cashew cream but I really like this super simple version . The thickness of the soup can be adjusted with the amount of water you add to the blending process. You can
also serve this soup with a salad for a quick and easy lunch.
Ingredients
6 cups water 2 pounds carrots, peeled and sliced 2 tablespoons grated fresh ginger Pink Salt to taste 1/4 tea spoon black pepper 1/4 tea spoon turmeric 1/4 tea spoon red chili powder Parsley sprigs, for garnish
Directions
1. In a 6-quart pan over medium high heat, add water carrots, ginger and salt.
2. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
3. Remove from heat and transfer to a blender.
4. Fill the blender half way and blend in batches.
5. Be careful of the hot liquid, puree until smooth.
6. Put your choice of vegan butter, I really like earth balance (soy free) in a pan.
7. When the oil is hot add turmeric and red chilly powder and the smooth soup from the blender.
8. Bring the soup to a boil, add salt and pepper, to taste
9. Ladle into bowls and garnish with olive oil and parsley sprigs.
Neha's Vegan Kitchen on Lentil Vegetable Pie: “Usha you don’t need anything for binding.The lentils cook and make a bond within themselves and the result is a…” Mar 5, 18:24
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Everyone in my house loves Poori. It is our favorite bread of all indian breads.There is something magical about that crispy yet soft poori which makes you fall in love with them instantly .
This is perfect for a middle of the week dinner when I am bored of eating the many vegetables .This curry is cooked in a spicy onion tomato gravy and I am sure you will make this often for your family !!
I can eat spinach any which way- raw in salads or cooked in creamy curries.You can make it make for weeknights and Serve the dish with a side of basmati rice. Also, this dish makes great leftovers. The spinach sauce tastes even better the next day!
Yay finally found a recipe that we all love ,These brownies were not too fudge but are moist, and chocolaty, with crispy edges and crackly tops. It calls for basic pantry ingredients and as for a gluten free recipe just use 1-1 gf baking flour. It’s hardly more difficult than using a mix. Try it today😊
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