Quick, warming and vegan carrot soup, refined with a fine ginger cream. A perfect dish for the whole family, high-yield and inexpensive with a subtle twist.
Add onion and garlic and sauté briefly while stirring.
1 Piece light onion or 2 shallots, 2 Piece Garlic cloves, 1000 g Carrots, 250 g Potatoes*, 1 tbspn Ginger powder, ¼ tbspn Nutmeg powder, ½ - 1 tbspn Salt, ½ tbspn black pepper, Pepper to taste
Add carrots, potatoes, vegetable broth, ginger powder, nutmeg, salt and pepper and bring to a boil once.
30 g Soup powder, 1000 ml Water
Simmer for about 20-25 minutes until the carrots are soft.
Puree finely with a hand blender or high-powered blender. TIPFor refinement, add 2-3 tablespoons of cashew cream or another vegetable cream to taste to the soup.
50-100 ml Cashew cream
If you like the soup finer and more liquid add as much vegetable broth until the desired consistency is reached.
Pour into plates, garnish as desired, serve and enjoy!