Spiced Carrot Soup

June 15, 2015

 

 

 

1 onion, diced

2 cloves of garlic, grated

2 stalks of celery, chopped

½ red pepper, chopped

500g carrots, roughly diced

2 tbsp stock for sautéing

½ tsp cumin

½ tsp coriander

¼ tsp curry powder

Pinch of cayenne chilli powder

750 ml bouillon (reduced salt) stock

1 bay leaf

Few stalks of fresh herbs eg coriander, parsley or dill

Seasoning

 

Method

Gently saute the onion, celery, red pepper and garlic. Add the chopped carrots and cook for several minutes. Add the stock and bring to the boil. Turn down to a simmer. Stir in spices and add bay leaf and fresh herbs (whole but remove at end of cooking). Continue to simmer until carrots are tender. Liquidize and serve.

Double quantities for additional servings. Freezes well.

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Plant Based Living is run by John McKeever.

John has been a plant based and vegan advocate for over 30 years and is a graduate of the Stonebridge College Level Three Practitioner course in Vegetarian and Vegan Nutrition. 

 

He is also part of the team bringing plant based

cookery classes into schools and colleges on behalf of Animal Aid.

 

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"The worst foods for calcium balance are those high in protein and low in calcium such as meat, fish and eggs." Stephen Ward, Plant Based Nutrition and Health

 

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