CARROT CREAM SOUP
SERVES 2 LARGE OR 4 SMALL PORTION
6 carrots, about 1 lb. 2oz. (500 g) in total
1/2 medium parsnip
1/2 medium sweet potato
1/2 in (1.5cm) piece of fresh ginger
2 cups (500ml) vegetable stock
1⁄2 tsp. sea salt
pinch of freshly ground white pepper
pinch of ground coriander
pinch of freshly ground nutmeg
2 tsp. sesame seeds
4 tbsp. (50 g) vegan sour cream
NUTRITIONAL VALUES
Calories: 134kcal
Fat: 4g (2.8g S.Fat)
Carbs: 23.3g
Protein: 2.6g
Sugar: 9.8g
Sodium: 351mg
METHOD
Peel and thinly slice the carrots, then peel and chop the parsnip and sweet potato into 1/2in (1cm) cubes. Peel and finely chop the ginger. In a saucepan, bring the stock to a boil, then add the carrots, parsnip, sweet potato, and ginger, cover, and cook for about 20 minutes, or until soft.
Remove a few carrot slices from the pan and set aside if desired. Purée the remaining vegetables in the stock with a handheld blender. Then add the reserved carrot slices back to the pan. Season the soup with salt, pepper, coriander, and nutmeg to taste, then set aside to cool before chilling.
In a dry pan, toast the sesame seeds. If desired, stir the sesame seeds into the soup before transporting.
Separately pack the sour cream to take with you. To serve, heat the soup briefly, then top with sesame seeds (if you haven't already) and a spoonful of sour cream.
Remove a few carrot slices from the pan and set aside if desired. Purée the remaining vegetables in the stock with a handheld blender. Then add the reserved carrot slices back to the pan. Season the soup with salt, pepper, coriander, and nutmeg to taste, then set aside to cool before chilling.
In a dry pan, toast the sesame seeds. If desired, stir the sesame seeds into the soup before transporting.
Separately pack the sour cream to take with you. To serve, heat the soup briefly, then top with sesame seeds (if you haven't already) and a spoonful of sour cream.
