Good evening folks!
Tonight I have a little more vegan yum to share with you guys 🙂
Carrots are one of my favorite vegetables. Not only do I love their crunchiness, their sweet flavor and their versitability. In my opinion carrots are also one of the funniest growing vegetables…
…with their body under the earth, only their feathery green bushes of hair remain above the ground, moving in the wind.
They sometimes form whole families under the ground…
Don’t you see? From left to right: Mum, Dad and the little carrot kid, on daddy’s shoulders!
…embracing each other.
and sometimes showing quite humanely features… *hihi*
But now onto today’s “lekkers” 😉
Not that long ago, some of my favorite bloggers, Luise and David of Greenkitchenstories published a recipe for a carrot, tomato and coconut soup.
Last night, when I was contemplating about what to cook, I noticed that I had all ingredients on hand, because carrots were on special offer at the organic shop this week, and I still had some overripe tomatoes lying around, which my man had brought home from the farm, some time ago… So, I started cooking the greenkitchen soup, but eventually ended up giving it my own twist… 😉
Ingredients for the soup:
one large yellow onion
1 clove garlic
1 teaspoon turmeric
2 teaspoons good quality curry powder
1/2 teaspoon dried thyme
1/4 teaspoon ground cinnamon
10 medium-sized fresh carrots, cleaned and sliced
5-7 ripe tomatoes, chopped
1 can coconut milk (400ml)
salt, pepper and cayenne pepper (or a little chili) to taste
for the topping:
1/2 (black) quinoa, cooked
two cobs of fresh sweetcorn
some fresh flat-leaf parsley and coriander (cilantro)
extra virgin olive oil
salt, pepper and a little chili to taste
What to do:
(1) Heat a knob of coconut oil in a medium-big pot, first start sauteeing the onions, sprinkling some salt over them as you go. then add the herbs and spices and press the garlic through a garlic press into the pot and stir-fry everything for another minute.
(2) Add the carrot slices and cook them for a little while, stirring regularly. Then add the tomato pieces and stir. Now cover the veggies in the pot with just enough water (or veggie broth) to cover them. Bring everything to a boil, then lower the heat and let everything simmer for 10 minutes.
(3) While the soup is cooking prepare the topping, by cutting the corn from the cob and mixing it with the other topping ingredients, adding seasoning, lime juice and oil to your taste.
(4) When the veggies are done, remove the pot from the heat. Stir in the coconut milk and puree everything into a creamy soup, using an immersion blender.
(5) Adjust the seasoning to your liking and serve the soup warm, with a dollop of topping.
I hope you’ll enjoy the soup as much as I did! And make sure to check out greenkitchenstories! Even though the recipes are “vegetarian” (if we have to give labels…), but there are a lot of vegan ones (and vegan options to the vegetarian ones) aswell!