The Vegan Table: Carrot Ginger Soup

This is the last of the winter recipes before switching to spring ones!  I made this soup with cashew sour cream and everyone in my family loved it!

The stock was made with just the water boiling asparagus.  I added some toona (instead of garlic and onion) and mushroom for more flavors.  I used one teaspoon of salt, then sprinkled some more salt and pepper on top when I served it.  My sisters prefer a dash of pistachio oil with it, too.

People have given good reviews about this soup!  Enjoy!
http://chayg.ca/carrot-ginger-soup/
http://veganspoonful.com/2011/02/19/colleen-week-day-4-carrot-ginger-soup-and-no-queso-quesadillas/
http://veggielation.wordpress.com/2011/10/26/carrot-ginger-soup/

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About leneatiengo

Vegan, without onion, garlic, leek, coriander/cilantro, hing (asafoetida), scallion, green onion, chives
This entry was posted in autumn, carrot, Chinese mahogany/toona, Food and drink, ginger, lemon, mushroom, nuts, potato, Recipes, spring, winter and tagged , . Bookmark the permalink.

One Response to The Vegan Table: Carrot Ginger Soup

  1. Pingback: Irvine’s Weekend Farmers’ Markets | Whatcha Reading?

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