Vegan carrot soup is creamy delicious
The vegan carrot soup is just delicious. It is contributed by Natalia Vanthienen, a blogger from Brussels. She writes, crafts, and photographs at Natalia by Natalia, and shares her creamy, delicious and simple carrot soup, made a little differently with a nice touch of anise seeds.
Anise seeds add an unexpected touch
Roasted anise seeds that add a nice hint of licorice-like flavor that fits really well with the carrot. Simple self-isolating carrot coconut milk soup with a hint of antiviral aniseed ingredient.
It is so interesting how this isolation can lead to some form of meditation. We begin to appreciate the things that we have always taken for granted: going to the libraries, to the swimming pool or even going to the market. We look at small details with more attention. Simple ingredients become precious. Like this simple carrot soup. So easy to make, so delicious and nutritious. Try to make while you think we are grateful to have all these ingredients not far from us and so easy to get.
Carrot soup with anise seeds
A creamy, delicious and simple carrot soup with a nice touch of aniseed.
- 1 kg of carrot or 2.25 pounds
- 400 ml coconut milk or 1 3/4 cups
- 2 l broth or 4 1/4 cups
- salt pepper to taste
- 3 tsp green anise seeds
Heat 3 tablespoons coconut oil in a large saucepan over medium-high heat, add teaspoon of fennel seeds and cook for a minute.
Add the washed carrots (no need to peel them if they come from a secure bio source), cut into small 5 cm size and 1 liter broth along with salt / pepper; Let them boil, mixed from time to time, and add a little more water to cover the carrots.
When cooked, mix the carrot with the broth in a blender. Add coconut milk and mix again. If necessary add a little more water to make sure you don't get a soo-thick soup.
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