Carrot Ginger Soup (vegan) / Juha od mrkve i đumbira (veganska)

Admittedly, this soup would probably suit better some cold and rainy weather. But I actually like eating such type of soups in the summer too, since they are light and yet filling. I’m also a fan of spicy foods any time of the year and this dish has a fairly good kick to it.

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INGREDIENTS:

(Yields 6 servings / 0.41 EUR per serving / 2.46 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

Thumb-sized piece of ginger (0.20 EUR)

8 carrots (0.80 EUR)

1 tsp garlic powder (0.07 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

3 large potatoes (0.40 EUR)

6 cups veggie broth (0.40 EUR)

Handful of fresh parsley (0.13 EUR)

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METHOD:

Wash, peel and finely dice all of the veggies and mince garlic and ginger. Place deep pot on high heat and add in olive oil, onion, garlic, ginger and carrots. Saute for about 10 minutes, until everything is slightly caramelized. Add in garlic powder, red pepper flakes, paprika, salt and black pepper. Stir and cook for a minute, so the spices become fragrant, before adding in potatoes and veggie broth. Bring to a rolling boil, reduce heat and cook with a lid cracked open for 30 minutes.

After 30 minutes turn off heat and pulse everything with an immersion blender until smooth and creamy. Serve warm, sprinkled with chopped fresh parsley. This soup freezes and reheats very well, so you can also make it ahead as meal prep.

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Istina je da bi ova juhica možda bila prikladnija za neko hladnije i kišno vrijeme. Međutim, ja baš volim jesti takve juhe i po ljeti jer su lagane, a ipak zasitne. Također sam i ljubitelj pikantne hrane u bilo koje doba godine, a ovo jelo baš ima fini ljutkasti štih.

SASTOJCI:

(Za 6 porcija / 3,07 kn po porciji / 18,42 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

1 veliki luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

Komad đumbira veličine palca (1,50 kn)

8 mrkvi (6,00 kn)

1 žličica češnjaka u prahu (0,50 kn)

½ žličice sušenog čilija u listićima (0,25 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,25 kn)

3 velika krumpira (3,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

Pregršt svježeg peršina (1,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće te sameljite češnjak i đumbir. Stavite veliki lonac na jaku vatru i dodajte ulje, luk, češnjak, đumbir i mrkve. Dinstajte desetak minuta da se sve blago karamelizira. Sada ubacite češnjak u prahu, čili, papriku, sol i papar. Promiješajte i kuhajte samo minutu da se začini aktiviraju, pa onda dodajte krumpire i temeljac. Pustite da zavrije, smanjite vatru i kuhajte sa odškrinutim poklopcem 30-tak minuta.

Nakon 30 minuta maknite juhu s vatre te ju usitnite štapnim mikserom da bude glatka i kremasta. Poslužite toplo, posipano sjeckanim svježim peršinom. Ova se juhica super smrzava i podgrijava, pa ju možete pripremiti i unaprijed.

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Carrot Ginger Soup (vegan) / Juha od mrkve i đumbira (veganska)

One thought on “Carrot Ginger Soup (vegan) / Juha od mrkve i đumbira (veganska)

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