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Evelina
2018-06-04 17:06

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: 

  1. Take a pound of carrots, and one parsnip. Peel and chop. 

  2. Chop fennel and yellow onion. 

  3. Place the veggies  in a big pot with coconut oil and fry on low to med heat for 7 to 10 min. 

  4. Add spices and stir. 

  5. Add 3 cups water and veggie broth cubes. 

  6. Cook for 40 min. 

  7. Blend ingredients in a blender and with a blender stick. 

  8. Add coconut milk. 

  9. Serve, topped with pumpkin seeds!

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Evelina
2018-06-04 17:07
#1

Im making this right now, so ill have to add a photo in a bit Laughing

Evelina
2018-06-04 18:47
Image 1. Click to open in original size.
#2

Here it is! Right after the photo, I added more chili flakes 🌶🥕🥥

jordan
2018-06-05 16:55
#3

That looks really nice Evelina! Did the soup end up having a spicier taste after the flakes were added?

Evelina
2018-06-05 17:06
#4

Only a bit! I had the soup again today and it even tastes good when it is cold 🙂

Leia
2018-06-05 17:25
#5

This looks delicious!!In love

All the best, Leia

Host of  Gluten-Free Living | News  | English Language Heart

Granja Del Toro
2018-06-09 11:12
#6

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.

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