Ben and I are educating ourselves more this month on the planet and climate change. We have decided to take part in Veganuary, to reduce our meat and dairy consumption, in an effort to do our small bit in helping the planet. Veganuary is a very small contribution to our efforts, but it has made us think about our long-term efforts. It has also made us think a lot more into what we’re consuming and we’ve made a real effort to cook our meals from scratch at home. This recipe has become a favourite in our household and it’s so easy and warming. The perfect vegan carrot soup recipe for cold winter days.
1 Large Potato (any kind)
1 White Onion
1 Large Parsnip
1 Vegetable Stock Cube
5 Sprigs of Coriander or one packet
1 Tablespoon Ground Turmeric
1 Tablespoon Ground Ginger
1 Teaspoon Paprika
1 Tablespoon Vegan Butter
Kettle Full of Boiling Water
- Melt the butter in a large pan on a medium heat
- Finely chop the Onion and add to the pan along with the vegetable stock, turmeric, ginger and paprika and cover with boiling water
- Rough chop the potato, parsnip and carrots and add to the pan. Pour the boiling water over until the vegetables are just covered
- Leave two large coriander leaves to the side (to use as decoration later), then finely chop the rest of the coriander and add to the soup
- Leave the soup to simmer on a low heat with a lid on for about 20 minutes or until vegetables are soft.
- At this point you can either leave the soup chunky or blend it using a hand blender until smooth (I prefer it smooth)
- If leaving it smooth, return it to the heat until soup is thick and creamy.
- Pour the carrot soup into bowls and top with the coriander leaves, serve with chunks of crusty sourdough bread and vegan butter