Everyday cooking
Carrot and Ginger Soup
Carrot and Ginger Soup with Violife Creamy! Discover the comforting blend of flavors and warm up your senses with this delicious soup. The perfect cozy meal or a light lunch for the whole family!
Carrot and Ginger Soup with Violife Creamy! Discover the comforting blend of flavors and warm up your senses with a delicious soup perfect for the family!
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![Cooktime]()
Cooking time10 minutes![Preptime]()
Prep time10 minutes![Difficulty]()
DifficultyEasy![Servings]()
Servings4 portions
For the crunchy seeds:
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 2 tbsp sesame seeds
- 2 tsp oil
- 2 tsp maple syrup
- 1 1/2 tsp soy sauce
- A pinch of flaky salt
For the soup:
- 1 pack Violife Creamy
- 1 large sweet potato, peeled and cut into 1 inch cubes
- 5 medium carrots, peeled and cut into 1 inch pieces
- 1 yellow onion, diced
- 1 1/2 inches ginger, grated
- 3 cups vegetable stock
- 1 tsp salt
- fresh lime juice and chopped cilantro for serving
For the crunchy seeds:
- Preheat the oven to 180C and line a baking tray. Add all the ingredients for the crunchy seeds and mix well to combine. Spread evenly and bake for 15 minutes. Allow to cool.
For the Soup:
- To make the soup sauté the onion until translucent and then add in sweet potato, carrot and ginger. Cook over medium heat for 2-3 minutes.
- Add in broth and bring to boil. Slightly reduce the heat to a steady simmer. Cover and cook for 10-15 minutes or until the carrots and sweet potato has softened. Use a hand mixer to blitz the soup until nice and smooth. Stir in half of the Violife Creamy.
- Garnish with a dollop of the remaining creamy, fresh lime zest, the seed crackers and fresh coriander.
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