Sweet Potato & Carrot Bisque

Posted on by Loryn Vegan Appetizers, Vegan Lunch & Dinners

Sweet Potato & Carrot Bisque   – warm, spicy and perfect for a winter’s dinner =)

1 T of vegetable oil

1 onion, diced

1-2 celery stalks, chopped

2-3 cloves of garlic, smashed

4 Cups water or vegetable broth

2 Cups sweet potatoes, peeled and diced

1 Cup carrots, peeled and diced

1 tsp cumin

½-1 tsp salt

½ tsp pepper

½ tsp Curry powder

1 Cup almond milk (or soy or rice milk)

 

–          In a large pot, sauté the onion, garlic and celery in the oil for a few minutes

–          Add water/broth and potatoes, carrots and spices bring to a boil and cook until veggies are soft (about 15-20 mins)

–          Transfer to blender/food processor or use immersion blender to blend until smooth (if using a blender make sure to hold lid down with oven mitt so as not to burn your hand)

–          Pour smooth soup back into pot and add milk, heat on low until you serve!

Homemade Lentil Soup

Posted on by Loryn Vegan Lunch & Dinners

Homemade Lentil Soup

Olive oil

1 onion, chopped

2-3 carrot, diced

2 stalks celery, chopped

2 cloves garlic, minced

1 tsp oregano

1 tsp basil

1 bay leaf

1 14.5 oz crushed tomatoes

2 cups dried lentils, rinsed

8 cups of water (or 4 C water & 4 C veggie broth)

Fresh (or frozen) spinach

Salt & pepper to taste

Elbow pasta (1/2 box)

–          In a large pot, heat olive oil, onions, carrots, celery, garlic oregano and basil – cook until onions begin to soften.

–          Add lentils, bay leaf, water and tomatoes

–          Bring to boil and then reduce to simmer for 1+ hours

–          After 40 mins – boil water and cook pasta

–          Add spinach salt & pepper and cooked pasta to soup.

Sweet potato & Carrot Bisque

Posted on by Loryn Vegan Lunch & Dinners

Sweet potato & Carrot Bisque

1 Tb Olive oil

1 onion, diced

1-2 celery stalk, chopped

3 cloves garlic, crushed

2 Cups Vegetable broth

2 Cups Water

2 Cups sweet potatoes, peeled & diced

1 Cup Carrots, diced

1 tsp cumin

1/2 tsp salt

½ tsp Curry powder

½ pepper

1 Cup Soy Milk

In a large pan, cook onion, celery & garlic in olive oil for a few minutes.  Add everything else EXCEPT soy milk.  Bring to a boil, then simmer over medium until potatoes & carrots are soft (about 20 mins). Put soup in blender/food processer – blend until smooth. (if using a blender – make sure to use an oven mitt to hold down cover, otherwise you may burn your hand or it could “explode” all over the  kitchen!)  Return to pan & stir in soy milk over low heat. Ready!