in Soup Recipes

Vegan carrot soup with cardamom

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Ingredients for 4 servings:

  • 100 g onion(s), cleaned, finely diced
  • 1 tbsp, heaped margarine
  • 1 tbsp fresh ginger, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp turmeric powder
  • 1 tbsp cardamom, finely ground
  • some chili powder, optional
  • 650 ml vegetable stock
  • 250 ml orange juice
  • 650 g carrot(s), cleaned, diced
  • n. B. Salt and pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Recipe from Sri Lanka

Sauté the onions in the margarine until lightly browned. Remove the pan from the heat and sauté the ginger, garlic, turmeric, cardamom, and chili powder, if desired. Deglaze with stock and orange juice. Add the carrots and simmer gently for about 30 minutes, until the carrots are soft. Purée the soup with an immersion blender and season with salt and pepper, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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