21-day Vegan Challenge (Day 9) - Carrot Soup

Here is a lovely little bowl of a hearthy creamy carrot soup, a perfect, simple and cheap method of whipping up a super dinner in no time. While still at uni, I would make a gallon of the soup, which would last for a whole week. Everyday, I would heat up a bowl and add a little something to it, just to make it different.

Carrots are a great thing to fill up on and not put on weight.

So here is the story...

CREAMY CARROT SOUP
400g carrots100g celery root
100g root parsley1/2 onion2 cm ginger
1 tsp oil2 tsp curry powder3/4 l veggie brothsalt, black pepperfresh coriander or parsley leavesTo garnish:
1 tbsp pumpkin and sunflower seedsslice dark rye bread1 tbsp olive oil
Wash, peel and chop the root veggies, onion and ginger. Heat the oil in a casserole and brown the onions. Add the ginger and the curry powder. Roast for another minute or two.

Add the chopped veggies and mix well. Sautee for about 5 minutes and then slowly, add the veggie broth. Bring to boil, cover and cook for about 15 miuntes or until soft.

Take off the heat and blend until creamy. Adjust salt and pepper to taste and serve garnished with chopped fresh herbs.

For a fancy topping, slice the bread into long 1,5 cm long slivers and roast together with the seeds over the oil until crispy. Serve over the soup.