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Vegan Roasted Carrot and Coconut Soup

Vegan Roasted Carrot and Coconut Soup


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How to Make It

Step 1

Preheat oven to 450°F. Toss together carrots, 1 1/2 teaspoons oil, and 1/2 teaspoon salt on a large foil-lined baking sheet. Roast at 450°F until carrots are fork-tender, about 20 minutes, stirring once.

Step 2

Meanwhile, heat remaining 1 1/2 teaspoons oil in a Dutch oven over medium. Add onion; cook, stirring often, until lightly browned, 10 to 15 minutes.

Step 3

Add curry paste, grated ginger, and crushed red pepper to Dutch oven, and cook, stirring constantly, until fragrant, 1 minute. Add cooked carrots, cannellini beans, vegetable stock, coconut milk, and remaining 1/8 teaspoon salt. Bring to a boil over high. Reduce heat to medium, and simmer 5 minutes.

Step 4

Pour mixture into a blender. Remove center of blender lid to allow steam to escape; secure lid on blender. Place a clean kitchen towel over opening in blender lid. Process until smooth, about 1 minute.

Step 5

Stir in lime juice and black pepper. Divide soup among 6 bowls; top evenly with cilantro, avocado, and lentils.


Watch the video: Homemade Tomato Soup. KerryAnn Dunlop (July 2022).


Comments:

  1. Winthorp

    I have deleted it is a question

  2. Elzie

    In my opinion, this article was stolen from you and placed on another site. I've seen her before.

  3. Qays

    As well as possible!

  4. Meztiktilar

    Lovely thought



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