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vegan carrot yam soup

vegan carrot yam soup

Recipe by kyra kitchen
Soups | Serves 4

Cooking Time: 10 min



 

eat more yogic
Kyra's Kitchen has developed a delicious Carrot Yam soup with cashew lime cream and cilantro oil...so creamy! Good food for yogis we say!

Soup

  • Cut the veggies in chunks, place in soup pan, cover with water.
  • Add red pepper (deseeded) & peeled fresh ginger.
  • Cover, bring to a boil and cook for 10 minutes until the veggies are soft.
  • Place veggies, pepper, ginger & cooking water in blender (or use handmixer) and blend. If the soup is too thick & grainy you could add a bit more water.
  • While blending slowly add the oil.
  • Add the salt.

    Cashew lime cream

    Put cashews, water, limejuice & seasalt in foodprocessor or blender. Mix until creamy. You can store this cream cooled in a lidded glass jar & use when needed.

Cilantro oil

Put cilantro & oil in food processor or blender. Mix until a light green fluid appears. Use a strainer to remove the pieces of cilantro. Store the clear oil in a glass jar & use when desired.

Place soup in a soup bowl. Add a teaspoon of the below mentioned cashew lime cream & teaspoon of cilantro oil.





INGREDIENTS
For the soup:



  • 120 gram (1 medium) carrot
  • 120 gram (1 small) sweet potato
  • 3 cm of fresh red pepper, deseeded
  • 3 cm of fresh ginger, peeled
  • 1 tablespoon of mild virgin olive oil
  • 3 pinches of seasalt


    For the Cashew lime cream:



  • 50 grams of raw cashews
  • 100 ml of water
  • 1 lime, juice
  • 3 pinches of seasalt.
 

For the Cilantro oil:



  • 1 handful fresh cilantro
  • 5 tablespoons of mild vrigin olive oil
 



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