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Carrot soup

Carrot soup

Kitchen: MediterraneanDifficulty: Simply
Servings

4

Servings
Preparation time

5

Minutes
Cooking time

20

Minutes
Total time

25

Minutes

Ingredients

  • 600 g carrots

  • 40 g rapeseed oil 

  • 1 liter vegetable broth 

  • 150 g vegan sour cream 

  • 1 pinch cayenne pepper

  • Sea salt and black pepper

Instructions

  • Wash the carrots and cut them into small pieces with the peel. Heat canola oil in a pot and sauté the carrots for 3 minutes. Pour in just enough of the vegetable stock to barely cover the carrots. Cover and cook on low heat for about 10 minutes.
  • Then finely puree the vegetables with a hand blender and add enough vegetable stock to make the soup creamy, but not too thin. Add vegan sour cream and season to taste.
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Save vegetables together! Order by Tuesday, receive on Friday
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Helpful for saving vegetables!
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A must for vegetable savers!
Don't miss out on weekly reminders, rescuer content, new pick-up stations and discount promotions!