Description
Creamy vegan purple carrot soup is bursting with purple carrots, onion, garlic, cumin, coconut milk and ginger. Topped with fresh cilantro and red chili pepper. The deep purple color is a show stopper!
Ingredients
1.5 lbs of purple carrots (peeled and sliced)
1 onion (peeled and sliced)
1 clove of garlic (peeled and sliced)
1 tsp of cumin powder
2 cups (40cl) of coconut milk
1 inch of ginger (peeled and grated)
A tbsp of fresh cilantro (chopped)
1 red chili pepper (powdered)
Salt and pepper to taste
Instructions
Put the carrots, onion, garlic, cumin, cilantro and a teaspoon of coarse salt in a large pot.
Fill the pot with enough cold water to cover the mixture.
Heat on high heat for 30 minutes.
Remove from heat.
Pour the coconut milk.
Add the ginger and half a teaspoon of ground black pepper.
Mix with a hand blender.
Heat until it boils.
Serve with powdered red chili pepper and a sprig of fresh cilantro.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Cuisine: French
