John Myers
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Soups & Stews: Simple Carrot Soup with Parsley
The perfect soups & stews: simple carrot soup with parsley recipe with a picture and simple step-by-step instructions.
- 2 size Diced onions
- 30 g Mild coconut fat
- 10 piece Carrots
- 1 liter Vegetable broth *
- 150 ml Vegan cream
- 150 ml Fresh pepper
- 150 ml Chopped fresh parsley
preparation
- Peel and dice the onions, clean and wash the carrots and chop them roughly.
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- Sauté the onions in the coconut oil, add the carrots, fill up with the vegetable stock, bring to a boil and cook.
- Pour the whole thing into the mixing container (makes my Vitamix * – also works with the hand blender), pour the vegan cream, puree everything well, then return to the pot and round off with freshly ground pepper.
- Now arrange everything in soup bowls and serve with the chopped parsley.
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