This delicious , vegan soup is a perfect way to start your October! Aside from being comforting and delicious, it is packed with nourishing antioxidants and warming spices. Its the perfect dish for an easy autumn meal!
2 tablespoons extra virgin olive oil 2 cloves garlic, chopped and minced 3 tablespoons fresh ginger, peeled and minced 1 large yellow/sweet onion, chopped 4 cups peeled & sliced carrots 6 cups of vegetable stock 1 teaspoon sea salt 1 dry cinnamon stick
Chives or parsley finely chopped or micro greens of choice
Chopped chilis or dried chilli flakes
Vegan cooking cream ( I like Oatly brand) or Vegan Crême Fraîche
Truffles or Truffle oil make a great topping too!
**Optional suggested additions, Accompany with : Warm, Crusty bread
1.Heat oil over medium heat.
2.Add onions, garlic, and ginger and sauté until the onions are tender and translucent.
3. Add in the carrots, stock, and cinnamon stick. Bring to a boil.
4, Add salt to taste, then reduce to a simmer and cook until carrots are tender.
5.Puree in a food processor, blender or with a hand mixer until smooth.
6. Garnish with chives.
*Note: Great for a make ahead dish. This soup freezes well and once defrosted, can be warmed through with coconut milk for extra creaminess! Lasts in the Fridge for about a week and freezes for up to 3 months.