VEGAN CARROT AND GINGER SOUP
VEGAN CARROT AND GINGER SOUP
INGREDIENTS
| 1 | ON TOP® Coconut Whip: 425g |
|---|---|
| 2 | Vegetable stock: 100ml |
| 3 | Large carrots, chopped: 10 |
| 4 | Medium onion, chopped: 1 |
| 5 | Fresh ginger root, minced: 3 |
| 6 | Olive oil: 15ml |
| 7 | Salt and pepper to taste |
Directions
| 1 | Roughly chop the carrot, onion, and mince ginger root. |
|---|---|
| 2 | Sauté garlic and onions in a pan with olive oil until soft and fragrant. |
| 3 | Add the chopped carrots, ginger, vegetable stock, and salt & pepper. Slowly stir in Café Whip and let simmer for 20 minutes (or until carrots are soft). |
| 4 | Pour mixture into blender or food processor and blend until desired creamy consistency is achieved. |
| 5 | Return to stove top and simmer until heated through. |
| 6 | Garnish with a swirl of ON TOP® Coconut Whip (if desired) and serve! |
| 7 | Yield: 130g x 8 Servings |
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