| ► Makes 2 Large or 4 Small Portions | |
| 6 carrots, about 1lb 2oz (500g) in total
½ medium parsnip ½ medium sweet potato ½in (1.5cm) piece of fresh ginger 2 cups (500ml) vegetable stock 1⁄2 tsp sea salt pinch of freshly ground white pepper pinch of ground coriander pinch of freshly ground nutmeg 2 tsp sesame seeds 4 tbsp (50g) vegan sour cream |
Peel the carrots and slice thinly, then peel the parsnip and sweet potato and chop into roughly ½in (1cm) cubes. Peel the ginger and chop finely. Bring the stock to a boil in a saucepan, add the carrots, parsnip, sweet potato, and ginger, cover, and cook over low heat for around 20 minutes until soft.
If desired, take a few carrot slices out of the pan and set aside. Use a handheld blender to purée the remaining vegetables in the stock. Then return the reserved carrot slices to the pan. Season the soup to taste with salt, pepper, coriander, and nutmeg, leave to cool, then chill.
Toast the sesame seeds in a dry pan. If you wish, you can stir the sesame seeds into the soup before transporting. Pack up the sour cream separately to take with you. To serve, briefly heat the soup, then sprinkle over the sesame seeds (unless you have already added them) and add a spoonful of sour cream. |
CARROT CREAM SOUP
