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Tuesday, March 25, 2014

5-Star Carrot Soup (GF Vegan)

I'm not one to brag, but this soup deserves it! I made this in an attempt to recreate a restaurant experience I had and it was definitely successful.

Serves: 1-2 | Time: 1 hour

10 large Carrots (580g)
1 Sweet Potato (250g)
1 orange Capsicum (50g)
2/3 cup Coconut Meat
3/4 cup filtered Water
1 tsp Coconut Aminos
1 tsp Curry powder
1 tsp Chili powder
1 tsp Turmeric
1 inch Ginger (optional)
Carrot leaves (optional)

Preheat oven to 425F.
Set water to boil in a steaming colander. Peel carrots, if not organic, and chop in half. Add to steamer basket and set a timer for 30 minutes.
Meanwhile, destem and deseed your pepper. Drizzle liquid aminos inside and wrap in aluminum foil. Roast in oven for 15 minutes.
Open a young thai coconut and scrape out the meat. You should have more than needed. It can be used as is, or you can simmer it for 15 minutes with 1/4 cup water.
Peel and chop your sweet potato into cubes. Add to a ceramic dish with enough water to cover the bottom. Attach lid and microwave for 4-6 minutes.
To your blender, add: water, spices, coconut meat, the sweet potato and its water, the pepper and its juices, and your steamed carrots.
Puree or blend until smooth (leave chunks if desired).
Serve with the carrot leaves (if organic) for a carrot-y kick!
Enjoy :)

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