LEMONGRASS, GINGER, TURMERIC & CARROT SOUP

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Your soup-er secret weapon

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

Time: 15 minutes

Ingredients:

  • 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)

Instructions:

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

RECIPESBolter Design