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too_dle_oo inspired me to make a vegan version of carrot soup tonight:

Vegan Carrot Soup
Makes 6, 1-cup servings

2 tbsp olive oil
2 tbsp garlic, minced
2 tbsp turmeric, fresh minced
2 tbsp ginger, fresh minced
1 c celery
2 c onion
3 c carrot
2 tsp fresh thyme
2 tsp fresh rosemary
1 tbsp fresh parsley
1 can Thai Kitchen Premium Unsweetened Coconut Milk
2 cups water
2 cubes Rapunzel No-Salt-Added Vegetable Bouillon
1/4 tsp salt
1/2 tsp pepper
Zest and juice of 1 lime

Sauté the veg until soft, about 20 minutes for everything save the carrot. Add the remaining ingredients, except the lime, and simmer for thirty minutes. Blend the soup, and then add the zest and juice of the lime, allow to heat for 10 minutes more. Serve hot.

Nutritional information per serving (based on a 2000-calorie diet): 200 calories, 15.2 g fat (8.9 g saturated fat), 0 mg cholesterol, 268 mg sodium, 382 mg potassium, 14.7 g carbohydrate, 3.6 g fiber, 5.6 g sugars, 2.4 g protein; 187% Vitamin A, 16% Vitamin C, 6% Calcium, 13% Iron.

Shog came home with smoked kielbasa and fried it up, so I put a wee bit in my bowl, and it was a lovely addition—but the soup itself needs nothing. :D


Mar. 30th, 2017 02:28 am (UTC)
Where do you find lovage?! I have never had it.
Mar. 30th, 2017 02:38 am (UTC)
I grew it :) Along with dill, basil, oregano, and some other herbs. It dried beautifully and has a wonderful flavor -- kind of like a more lively/zesty version of celery.
Mar. 30th, 2017 03:01 am (UTC)
I really do need to start a tub garden for herbs. Lovage sounds yummy! :D

And yay, your gardening—and your Julia icon! *changes icon*

Edited at 2017-03-30 03:01 am (UTC)