This is the breakfast you make if you’re looking to impress. Whether it’s spicing up your long-time Valentine, or trying to catch a Valentine, make these gluten free, dairy-free Buckwheat Chocolate Crepes! Better yet, make them the day before so you can get a few for minutes of shut eye before you go about impressing.Or hell, make them for yourself as a weekend brunch treat, and don’t change out of your PJ’s for the whole day. You do you.
If you’ve ever wondered how to make a creamy soup… without the cream, here are my top ways to get a silky smooth, decadent soup without the dairy:
If you’re blending:
- Add in 2-3 tbsp uncooked rice while boiling
- Add 1 small chopped potato or sweet potato
- Add 1/4 cup oats
If you’re keeping it chunky (hehe):
- Use coconut milk or coconut cream
- Add 1 tbsp peanut or nut butter
- Use a soya or oat based creamer
Anyways, enjoy my recipe for Carrot Coconut Soup – if you are looking for more soup recipes, check out my faves here!
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Carrot Coconut Soup with Parsnip Spirals
Total time: 40 min
Servings: 6 servings
Ingredients
- 1 Tbsp coconut oil
- 1 small onion diced
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1/2 tsp turmeric
- 1 1/2 c. carrots, chopped
- 3 c. water or vegetable broth
- 1 c. canned coconut milk
- 1/2 tbsp olive oil
- 1 parsnip, peeled and spiralized
- Salt & Pepper to taste
Instructions
- In a large pot, heat coconut oil over medium heat.
- Add onion, garlic, ginger and turmeric, cooking until fragrant.
- Add carrots, cook for 5 minutes until they begin to soften
- Add vegetable broth, bring to a boil and let simmer for 20 minutes.
- Add coconut milk
- Transfer contents to a blender, or use an immersion blender to puree until smooth.
- Season to taste with salt and black pepper.
- Meanwhile, melt coconut oil in a medium pan, adding parsnips. Cook until beginning to soften
- Add parsnips to serving bowls, and gently ladle the pureed soup over top.