Vegan creamy carrot soup
A healthy and delicious vegan creamy carrot soup that is great as an appetizer or main course on cold autumn days.
Ingredients
- 400 g fresh carrots peeled
- 1 onion about 70 g
- 5 cloves of garlic about 15 g
- 7 dl cold water
Spices
- half a teaspoon of ground pepper
- 1-2 teaspoons salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Instructions
- Peel carrots, onion and garlic and cut them into small pieces to cook faster.
- Put 7 dl of cold water in the pot and add sliced ​​vegetables and spices (pepper, salt, garlic and onion powder) and bring to a boil.
- When it boils, cook on medium heat for about half an hour (or until the carrots soften).
- Save the water in which the vegetables were cooked, and blend all the vegetables into a smooth cream in a blender, add some soup base if necessary.
- Pour the cream back into the pot and add about 4 dl of the liquid in which the vegetables were cooked, or enough to get the desired thickness. Mix well and serve.
- Garnish with vegan cooking cream if desired and sprinkle with dried parsley.