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I can hardly believe it: here’s Monday again and a whole week of VeganMofo has passed. Not only that, I managed to post every day! Yay me. ;) I’m really enjoying blogging again. :))

Today we’re having comforting Thai carrot soup here at Graasland. There are three ways to make this recipe:
a) quick and dirty easy,
b) less quick but still dirty easy,
c) elaborate — involving making your own curry paste from scratch.

I’m a medium-sized grrl. ;) So here’s version B!

Thai Carrot Soup Recipe

Thai Carrot Soup

Ingredients
Serves 2-3.

  • 300 g clean carrots (if you’d like to peel instead of wash them you’ll need about 450 g to start with)
  • 1.5-2 tbs olive, peanut or rapeseed oil
  • 1 onion
  • 1 garlic clove
  • 1 heaped tbs of red curry paste (check the ingredients to make sure it’s vegan)
  • 500 ml vegetable stock
  • 200 ml coconut milk
  • salt & pepper
  • optional: 1 tbs lime juice
  • optional: chopped cilantro

Oven-roasted carrots for Thai Carrot Soup

Preparation

  1. Preheat oven to 225 °C (gas 5).
  2. Cut the carrot into 1 cm pieces. Put them in a casserole with 1 tbs of oil and mix until all the carrot is coated with oil.
  3. Put it in the oven for about 25-35 minutes or until tender.
  4. In the meantime chop the onion.
  5. When the carrots are done, heat the left over oil in a pan. Bake onion, crushed garlic and curry paste for a few minutes until soft.
  6. Add carrots, stock and coconut milk, bring to a boil and quietly simmer for 10 minutes.
  7. Remove from heat and blend to a smooth consistency.
  8. Add salt and pepper to taste, plus lime juice if using.
  9. Garnish soup in bowls with chopped cilantro.

The easy way out -you may have guessed- is to just cook the carrots in the stock. The soup is still good that way, but I really recommend roasting the veg in the oven because it enhances the taste. And it’s not much effort; just waiting time in which you can type up a blog post. ;)

This is one of the favourite dishes on our rotation scheme. It’s great for bento too, as it can be eaten on room temperature or chilled. If you plan to eat it cold I advise you to add some more broth as the colder the soup, the thicker it is.

I hope you’ll like this Thai carrot soup too!

ExtraVeganza logo, © variomatic

A quick post about this week’s organic vegetables from Amelis’Hof. If you think you missed some veggies lately — you’re right! I’m two weeks behind but will post about them a.s.a.p.

Amelis'Hof organic CSA vegetables week 21, 2011

  • Spring onions
  • Bok choi
  • Leek
  • Lettuce
  • Parsley
  • Red bell pepper

Looking forward to next week when we’ll be getting STRAWBERRIES!

Menu plan for the week (#21)

Easy Carrot-Orange Soup from Vegatopia

Easy Carrot-Orange Soup

  • Carrot-orange soup, Puy lentil salad (from The Vegan Table Cookbook p.190 via Food for Thought podcast) and panini. [Wednesday]
  • Noodles & sesame-ginger stir-fry with tofu, shiitake mushrooms, pakchoi, leek, paprika and carrot (inspired by Eileen’s stir-fry in La Dolce Vegan! p.148). [Thursday]
  • Veggie hotdog, lentil leftovers & green salad.
  • Noodle salad & leek soup (Mc Donald’s Kitchen p.59).
  • Sweet potato with spicy cumin mayo (VEGA-gerechten p.364), veggie burger and baked leek with oyster mushrooms (Eethuis Iris’ Groentegetechten p.40).
  • Lentil loaf (from The Vegan Table Cookbook p.248 via Food for Thought podcast)

On Tuesday I’ll be dining out with friends so I’m guessing Mr Gnoe will be eating pizza, omelet or something else with cheese and/or egg. ;)

Do you have any plans for the week?

Lentil salad from The Vegan Table

Salad of Puy lentils

Gnoe goes ExtraVeganza!

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