Sandra says this recipe is also delicious with beetroot (beets) in place of the carrots.
Author: Sandra Butler
Recipe type: Soup
Cuisine: British
Serves: 4 servings
Ingredients
1 teaspoon olive oil
1 medium onion, peeled and chopped
1-inch piece fresh ginger, peeled and grated
2 garlic cloves, peeled and crushed
1 teaspoon mustard powder
Freshly ground black pepper
Pinch salt, or to taste
1 quart (4 cups) vegetable stock
6 medium carrots, peeled and chopped
2 tablespoons parsley, roughly chopped (optional)
Dairy-free plain yogurt, sour cream, or coconut cream, to serve (optional)
Instructions
Heat the olive oil in a large saucepan over medium heat. Add the onion, ginger, garlic, mustard powder, pepper, and salt, and sauté for 1 minute. Add a few tablespoons of the stock, and sauté until the onion is soft. Stir in the carrots.
Pour in the rest of the stock, bring the soup to a boil, reduce the heat to low, and let it simmer for 40 minutes.
Let the soup cool for 10 minutes, then puree it in a blender until smooth or use a hand-held stick blender in the pan.
Taste, and add more salt and pepper, to taste, if needed.
Stir in the chopped parsley (f using), and serve each serving with a swirl of dairy-free yogurt, sour cream, or coconut cream, if desired.