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vegan carrot yam soup

YOGI TIMES
YOGI TIMES
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vegan carrot yam soup

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

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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.

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