SOUPS | 49 To celebrate our 55th wedding anniversary we had some friends over for cocktails and a light buffet. The evening ended with everyone imbibing Vered’s delicious Mojitos and enjoying the prepared banquet. Food was plentiful and delicious but the carrot soup was a particular success. Serves 10 2 Tbs olive/canola oil 1 heaped tsp ground coriander 1 heaped tsp ginger 1 heaped tsp mild curry powder ½ tsp cinnamon 2 sliced onions 3 cups unpeeled sliced carrots, washed 2 sweet potatoes, peeled and cubed 2 peppers, red/yellow/orange (grilled and skinned) * ½ tsp black pepper 1 Tbs vegan soup powder 7- 8 cups boiling water Chopped parsley/dill to garnish Vegan cream Heat oil and fry coriander, ginger, curry and cinnamon until fragrant. Add onions and sauté until wilted, 3- 4 minutes. Add carrots, sweet potato, peppers, ground black pepper and chicken soup powder. Stir. Add water and bring soup to boil. Simmer for 20 minutes. Blend soup and strain for extra creaminess. Return to pot and adjust seasonings and desired thickness. Serve with vegan cream preferably infused with saffron for the colour, chopped parsley or dill and caramelized pumpkin seeds if you are feeling energetic. NOTE: * The soup tastes much better if peppers are charred and skinned before adding. They can, however, be thickly diced and fried until soft; if not fried until well done and soft they will give a raw taste to the soup. I chop and change all ingredients when I cook, but have found that at least 1 sweet potato in this recipe is essential for a great taste.
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