Creamy Carrot Soup
10 min
43 min
Easy
4 servings
Creamy soup, but no cream inside? Yes! Perfect for vegans and those lactose-intolerant.
Nutrition information per 1 serving
- 136 kcal
- 2 g protein
- 7 g fat
- 16 g carbohydrates
Ingredients
4 servings
Tags
Instructions
1
Finely chop shallots and garlic. Peel and slice carrots.
2
Heat 2 tablespoons of olive oil.
3
Add chopped garlic and shallots. Fry for 2 mins over medium heat.
4
Add sliced carrots. Fry for 5–10 more mins.
5
Pour the stock. Cook for 20–30 mins over low heat until the carrots are done.
6
Season with salt, pepper, and rosemary.
7
Leave aside to cool down and blend with a hand blender. Season with coconut sugar if you prefer the soup a bit sweeter.
TIP
Serve with fresh herbs and rye bread.
Author of this recipe
The Mandimu team
The Mandimu team
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