Today we have guest chef Lou with your meatless Monday recipe.
I also make this recipe with pumpkin or potatoes instead of carrots, but with less or no ginger. You can also use bacon crumbs or the fake (soy) bacon crumbs at serving time. Ginger is good for you, so use as much as you can handle! Lou
My VEGAN Carrot & Ginger soup
- 2 lbs of carrots, peeled and cut small for fast cooking
- 1 cooking onion (use a white one if that is all you have), chopped
- 1 1/2 to 2 inches of fresh ginger grated
- 3 cups of vegetable stock
- 1 cup on orange juice
- 2 cups of coconut milk
- 2 tsp of limon juice
- Pinch of nutmeg
- 1 Oldspice seed
Sunflower seeds, sesame seeds, cilantro, avocado or/and sour cream.
Use a deep soup pot, set on med-high.
Sauté the onions in a few spoons of canola oil for about 5 minutes.
Add the carrots, vegetable stock, Oldspice seed, OJ and grated ginger.
Cook at Med-High for about a half hour.
Take off the fire and let cool enough to transfer to a blender. Blend it all and transfer back to pot.
On medium-low, add the coconut milk, lemon juice and nutmeg. Add pepper and salt to taste. (Enough pepper will be needed to balance the sweetness of the carrots and add some heat.)
Continue to mix & cook until all ingredients are completely mixed.
Serve in a bowl and add a pinch of cilantro, sesame seeds, sunflower seeds and avocado. Garnish with some paprika or just add a spoon of sour cream.