Sounds unusual but is full of flavor and richness. Plus, it is bound to fill you up. Give it a go!
Banana Carrot Soup [Vegan]
- 2 tablespoons of oil
- 1 onion diced
- 1 teaspoon of sugar
- 1 to 2 teaspoons curry powder or curry paste of your choice
- 1/2 teaspoon turmeric
- chilli flakes
- 4 cups of carrots peeled and sliced
- 2 to 4 bananas, peeled
- 2 cups vegetable stock
- Vanilla essence or vanilla sugar
- 1 cup non dairy milk
- 2 to 5 tablespoons of sugar
Heat the oil in a medium saucepan. Add the onions with the sugar and fry for a few minutes. Add curry powder or curry paste, turmeric and chili flakes and fry for about 5 minutes. Stir occasionally. Add the carrots and fry for another few minutes.
Also cut the bananas into pieces and sauté briefly in the pot.
Deglaze the pot contents with the vegetable stock. Add cashew and vanilla. Allow everything to cook until the carrots are tender (about 20 minutes). Remove the pot from the heat and purée the banana carrot soup with a hand blender.
Gradually add the almond milk until the desired consistency is achieved and then "frothy" with the hand blender.
Season the soup for a more intense taste with a little sugar.
Beat the banana carrot soup with the cashew nuts, coconut flakes, fresh parsley and chilli flakes and serve immediately.