CREAMY CARROT & GINGER SOUP

A week to celebrate Thanksgiving and meet with family and friends while eating delicious food.

For me, eating a tasty holiday meal involves nutritious, healthy and vegan food, but besides this, can I order low-carb dishes?

Of course yes! so here is my exquisite vegan low-carb creamy carrot and ginger soup, full of flavor with a unique consistency, very light and, of course, very easy to make!

Ingredients:

• 4 carrots

• 1/2 onion

• 4-5 cloves of garlic

• 1/2 red pepper

• Fresh basil

• Fresh coriander

• 1/2 teaspoon ground turmeric

• 1 teaspoon paprika

• 1 tablespoon grated ginger or ground ginger

• 4-5 cups of vegetable stock

• Salt to taste

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Preparation:

1. Wash and peel the carrots, cut them into small slices.

2. Cut onion, basil and coriander leaves finely.

3. Over medium heat, place a pot and add a tablespoon of coconut oil, add the onion, pepper, basil, grated ginger, turmeric, paprika and cilantro and sauté for 3 minutes.

4. Then add the chopped carrot with the vegetable stock and salt to taste. Cook over medium heat with a lid for 20-25 minutes, until the carrots are soft.

5. Let the soup sit for 5 minutes, then mix it in a food processor until you get the desired consistency.

I like to decorate with fresh coriander leaves, pepper to taste and sunflower seeds.

As you can see this is an easy piece recipe, with just a few ingredients that we can share with our most loved, very convenient for this holidays.