Carrot & Gnocchi Soup w Croutons
Go for seconds with this lovely, lightly spicy soup. We did 🙂
Prepared by: Eerainuh
Cuisine: vegan
Recipe type: soup
Serves: 4-6
Prep time:
Cook/wait time:
Total time:
You need
- 2 liters of water
- about 400gr of grated carrot
- 4 tbsp of veggie stock powder
- 1 tbsp of lavender flowers – optional
- 25 gnocchi, sliced
- ¾ can of coconut milk
- 50gr of onion, chopped
- 6 tbsp of Ketjap Manis (sweet soy sauce)
- 2 tsp of Madras curry powder
- zest of ½ a lemon
- 1 slice of bread per bowl, cubed
- a small hand of chives
To do
- boil the water with the stock powder, carrot, onion and optional lavender
- when this is all nice and soft, let’s say at 20 minutes, turn off the heat
- after 5 minutes (just to prevent you burning yourself), add the coconut milk and blend in blender or with stick blender
- put back on heat and add coconut milk, sliced gnocchi, zest, curry powder, Ketjap Manis and lemon zest
- boil for a minimum of 10 minutes
- fry the cubed bread in a skillet with some oil, add a bit of garlic powder and/or other spices just before you take them out
- chop your chives, serve soup in a bowl and top with chives and croutons
- done!
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