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Lemongrass, Ginger, Turmeric & Carrot Soup

Lemongrass, Ginger, Turmeric & Carrot Soup

Your soup-er secretย weapon

Lemongrass-Ginger & Turmeric Carrot Blender Soup With Coconut Almond Streusel

Time: 15 minutes

 

  • 1/4 cup sliced onions
  • 12 oz carrots, washed, peeled and cut into 1″ pieces
  • 2 tbsp tahini
  • 8 oz coconut or almond milk
  • 1″ piece fresh ginger, peeled
  • 3 cloves of garlic
  • 1″ piece fresh lemongrass
  • 1/2- 1 Tbsp turmeric (depending on how much you like the flavour)
  • 1 teaspoon salt
  • 1-2 cups vegan broth (depending on how thick you like your soup)
  • fresh sprouts for garnish
  • 1 tbsp coconut oil (for cooking)

-Heat the coconut oil on a medium heat and add the sliced onions. Cook for a few minutes until soft. Rinse saucepan!

-Add 2/3 of the broth & the chopped carrots and cook for 5 minutes, until carrots have softened.

-In a blender, combine carrots, onions, tahini, almond milk, ginger, garlic and lemongrass and salt. Blend, adding more broth as needed… until soup is desired texture.

-Once soup is desired texture, pour back into the rinsed saucepan and heat. Serve in warm bowls with some sprouts on top for decoration.

I hope you enjoy this soup as much as I do! Xo


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