| PREP: 20 min. COOK: 10-15 min. 1 QT NON-STICK POT SERVES: 4 |
| INGREDIENTS |
| ONION, 1 small, chopped GARLIC, 1 clove, chopped fine CARROTS, 2 cups, chopped FRESH GINGER, 1 1/2 tsp, grated APPLE CIDER VINEGAR, 1 Tbsp VEGETABLE BROTH, 3-4 cups SALT and PEPPER, to taste VEGAN SOUR CREAM and PARSLEY (optional) |
| INSTRUCTIONS |
| 1. Saute 1 small chopped ONION and 1 clove GARLIC in 1 Tbsp OLIVE OIL |
| 2. Add 2 cups CARROTS and continue cooking about 8 more minutes |
| 3. Add 1 1/2 tsp grated GINGER and 1 Tbsp APPLE CIDER VINEGAR, and stir lightly |
| 4. Slowly stir in 3-4 cups VEGETABLE BROTH until you have the consistency you want |
| 5. Simmer until the carrots are tender, about 30 minutes; add SALT and PEPPER to taste near the end of the cooking time |
| 6. Cool the mixture and blend until smooth |
| 7. Garnish with VEGAN SOUR CREAM and PARSLEY (optional) |
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~Carrot Ginger Soup
Posted at 4:06 pm
Oct 25th -
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When I switched to plant-based living after a lifetime of meals planned around a main course of meat, I immediately felt positive effects and found it surprisingly easy, even fun, to change my habits and explore new ways of enjoying food. Fruit and Stuff is a collection of some of the many things I have learned since I started the journey.
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