Vegan Carrot Fennel Soup with Coconut Milk
Ingredients:
1 lb carrots
Fennel
Yellow Onion
Parsnip
Coconut milk
Veggie broth cubes
1 tsp cumin
pinch of cardamom
Salt
Extra:
Pumpkin seeds
Chilli flakes
Rye bread
Instructions:
Take a pound of carrots, and one parsnip. Peel and chop.
Chop fennel and yellow onion.
Place the veggies in a big pot with coconut oil and fry on low to med heat for 7 to 10 min.
Add spices and stir.
Add 3 cups water and veggie broth cubes.
Cook for 40 min.
Blend ingredients in a blender and with a blender stick.
Add coconut milk.
Serve, topped with pumpkin seeds!
Host of Apartment Gardening | Ashtanga Yoga | Literature | Migraine
Im making this right now, so ill have to add a photo in a bit
Host of Apartment Gardening | Ashtanga Yoga | Literature | Migraine
Here it is! Right after the photo, I added more chili flakes 🌶🥕🥥
Host of Apartment Gardening | Ashtanga Yoga | Literature | Migraine
That looks really nice Evelina! Did the soup end up having a spicier taste after the flakes were added?
Only a bit! I had the soup again today and it even tastes good when it is cold 🙂
Host of Apartment Gardening | Ashtanga Yoga | Literature | Migraine
This looks delicious!!
All the best, Leia
Host of Gluten-Free Living | News | English Language
Sounds delicious. I think i have to test it some day, but then i have to skip the onion since my stomach do not get to happy of onions.