Carrot and Chestnut Soup

By UniqueTaste123

Vegetarian, Vegan, Gluten free, Dairy free

1 shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 3.4/5 (137 Votes)

1 Picture

King langoustines with early...

Carrot Pickle (Gajar Ka Achar)

Ingredients

1 large onion, chopped
2 tbsp olive oil
15 sage leaves, chop 3
200g cooked chestnuts, chopped
500g carrots, peeled, thinly sliced
800ml vegetable stock
3 tbsp plain vegan yoghurt (see VBites range)

Details

servings 4
Level of difficulty Easy
Preparation time 15mins
Cost Budget Friendly

Preparation

Step 1

Prepare the onion, sage, chestnuts, carrots and make up the stock.

Heat half the oil in a large saucepan and add to onion. Cook until translucent on a low heat, covering the pan for 5 minutes. Add the 3 chopped sage leaves, chestnuts, carrots and the stock. Bring the liquid to the boil. Then reduce the heat, cover and cook for 25 minutes or until the carrots are tender and ready to puree.

Step 2

Remove the carrots and liquid from the heat and transfer to a blender, in batches if necessary. Puree until smooth, then return to the heat and simmer again on low heat.

Step 3

Fry the remaining sage leaves in another pan in the rest of the oil until crisp.

Ladle the soup into warmed bowls, top with the yoghurt and some sage leaves.

Serve with salads, breadsticks or as a starter for 6 persons