After 15 hours of fasting, you’d think that the first thing I’d want to do is dig into a ginormous meal, right? Nah, soup and salad are what I crave all day. I know it sounds strange, but that’s just the way it is. After so many hours of not having anything in your system, your stomach kind of gets used to it — and come iftar time, you’ll find yourself physically incapable of stuffing your face no matter how much you try.
One of my sisters-in-law once made this delicious carrot and ginger soup, so I tried to make my own vegan version minus the cream and the butter.
It’s super simple to make, mega good for you and tastes great. My husband and I finished 4 bowls in one day.
What you need:
- 1 kilo of carrots
- 2 tablespoons of grated ginger
- 2 cloves of garlic
- 3 spring onions
- 1 handful of raw cashews
- 1 organic stock cube
- sea salt and pepper
- 1 liter of boiling water
- 1/2 can of coconut milk (optional, but makes it much creamier)
- Olive oil
How to make it:
- In a large pot, add some olive oil and add the chopped carrots, spring onions, ginger, and garlic and saute lightly.
- Then, add the stock cube, cashews, and boiling water and bring to the boil.
- Simmer on low for about 20 minutes or until you can pierce carrots with a fork.
- Turn off the heat, add the coconut cream (optional) and with a hand blender, blend the soup together till nice and silky.
- Add salt and pepper to taste.
- I like to serve pureed soups with a dollop of yogurt and you can top with some fresh coriander or dill.
As always, easy peasy.
Let this be a testament that you can get that creamy, hearty soup you’re craving, minus all the nasties from the cream. Give this soup a try, I promise you won’t be missing anything.
Oh, and since you’re here, why not show me some love on Instagram?