A week to celebrate Thanksgiving and meet with family and friends while eating delicious food.
For me, eating a tasty holiday meal involves nutritious, healthy and vegan food, but besides this, can I order low-carb dishes?
Of course yes! so here is my exquisite vegan low-carb creamy carrot and ginger soup, full of flavor with a unique consistency, very light and, of course, very easy to make!
Ingredients:
4 carrots
1/2 onion
4-5 cloves of garlic
1/2 red pepper
Fresh basil
Fresh coriander
1/2 teaspoon ground turmeric
1 teaspoon paprika
1 tablespoon grated ginger or ground ginger
4-5 cups of vegetable stock
Salt to taste
Preparation:
Wash and peel the carrots, cut them into small slices.
Cut onion, basil and coriander leaves finely.
Over medium heat, place a pot and add a tablespoon of coconut oil, add the onion, pepper, basil, grated ginger, turmeric, paprika and cilantro and sauté for 3 minutes.
Then add the chopped carrot with the vegetable stock and salt to taste. Cook over medium heat with a lid for 20-25 minutes, until the carrots are soft.
Let the soup sit for 5 minutes, then mix it in a food processor until you get the desired consistency.
I like to decorate with fresh coriander leaves, pepper to taste and sunflower seeds.
As you can see this is an easy piece recipe, with just a few ingredients that we can share with our most loved, very convenient for this holidays.
