| 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) |
-
Tag: carrots
-
carrot ginger soup recipe
Posted at 4:06 pm
Oct 25th
-
-
About Fruit and Stuff
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.
Even if you are not ready to give up meat, you will benefit from adding more plant foods to your daily meals. I hope you’ll find something useful here.
The most recent articles appear first on the Home page, and the tabs at the top of every page are for locating any article, past or present. The Glossary links to facts about plant-based foods, the Recipe tab will direct you to the recipe index, and the Resources consist of news and opinions about plant-based living.
Mary Ann Lesh