Uma Receita de Cenoura de Pote e Sopa de Abóbora
Esta receita vegana de cenoura e abóbora é fácil de fazer, mas ao mesmo tempo saborosa e deliciosa. As abóboras e as cenouras são ambas ricas em vitamina A, o que ajuda a apoiar o nosso sistema imunitário.
Esta sopa é fácil de fazer, mas ao mesmo tempo saborosa e deliciosa. Tanto a abóbora como as cenouras são ricas em beta-caroteno. É depois convertida em vitamina A, que ajuda a apoiar o nosso sistema imunitário e a melhorar a saúde dos olhos. O cominho e o gengibre acrescentam uma qualidade de aquecimento ao prato e promovem uma digestão saudável.
Vegan Carrot & Butternut Squash Soup
Best of all, this one pot carrot & butternut squash soup can be eaten as a light starter, or embellished to be a satisfying main meal. If you like to prepare food for the week ahead, this recipe can also be upscaled to make a larger batch.
Equipment
- Knife
- Vegetable peeler
- Spoon or spatula for stirring
- Blender
Ingredients
- ½ butternut squash peeled, seeds removed, cut into 1-inch chunks
- 3 carrots peeled or washed, cut into ½-inch chunks
- 1 brown onion peeled, quartered
- 2 cloves garlic peeled
- 1 tbsp sesame oil
- 3 dried bay leaves
- 2 sprigs fresh thyme or 1 tsp dried thyme
- 750 ml vegetable broth see notes
- ½ tsp ground cumin
- ¼ tsp ground ginger
- salt and pepper to taste
Instructions
- Prepare carrots, onion, garlic and butternut squash. Add them into the pot, along with sesame oil. On medium heat, cook everything for about 5 minutes, stirring regularly.
- Next, add vegetable broth, thyme, bay leaves and spices. Bring the contents to boil and cook for about 20-25 minutes. When you’re done, the carrots and butternut squash should be soft and pliable.
- Take out thyme sprigs and bay leaves and transfer the contents into a blender. Blend until smooth, then add back into the pot.
- Taste and season with salt and pepper as desired. Serve with a slice of bread, a handful of croutons, a sprinkle of chilli flakes, or a drizzle of balsamic glaze.
- Recipe Note
- You can use store-bought vegetable broth (usually sold in 1L cartons), make your own, or alternatively, dissolve a stock cube, stock pod or stock powder in 750ml of water.
Notes
Store for up to 3 days in the fridge, or split into portions and freeze for up to a month.
Nutrition
Calories: 67kcal
Tried this recipe?See More Vegan & Vegetarian Recipes – Totally Yummy!
