As much as I love to eat healthy, I also like convenience, especially on busy days when there's no time to spend all day in the kitchen.
This vegan soup is super simple to make, and it's completely free of both dairy and gluten.
As you all know this is not something that I incorporate into my daily food schedule.
It can be eaten as a lighter lunch or preferably as a snack. Tastes extra amazing on cold days and it will warm you up:)
For 2-4 servings
You will need:
About 6 large carrots
2 chunks of ginger root
2 garlic cloves
1 yellow onion
1 can of coconut cream
1 tbs cumin spice
1 tsp cayenne pepper
Small package of vegan feta cheese. (Optional)
If you want you can add normal feta cheese instead.
Pinch of sea salt
Handful of pumpkin seeds
Peel, wash and cut the veggies into chunks.
In a large sauce pan add a little olive oil (like 1 tbs) and cook the carrots, ginger, garlic, onion together with all the spices until they get a little color.
Then add boiling water to just cover the veggies - not too much then it will get watery.
Let it simmer on low heat for about 25 min or until the veggies are soft.
Once done mix all the veggies in the saucepan with a mixer until smooth, then add the coconut cream. Taste and add more spices if needed.
Decorate with some pumpkin seeds and vegan feta cheese (optional).
You can always swap the vegan feta for normal feta cheese if you'd like.
Aaaand enjoy! Let me know if you made the soup and if you liked it.