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recipe image Carrot and Ginger Soup
Everyday cooking

Carrot and Ginger Soup

Carrot and Ginger Soup with Violife Just Like Cream Cheese! Warm up your senses with a delicious soup perfect for cold weather days. Discover recipe!

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  • cooktimeCooking time10 min
  • preparation timePrep time10 min
  • difficultyDifficultyEasy
  • servingsServingsPortions 4
lunch
Supper
Appetizer
British
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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 Just Like Cream Cheese block
  • 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:
  1. Preheat the oven to 350°F 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:
  1. 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.
  2. 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 Just Like Cream Cheese.
  3. Garnish with a dollop of the remaining cream cheese, fresh lime zest, the seed crackers and fresh coriander.
Violife 100% Dairy Free

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