Velvety vegan carrot and garlic soup


  • 1kg of carrots
  • 2 teaspoons of frozen diced garlic
  • 2 teaspoons of powdered cumin
  • 2 cubes of vegetable stock
  • 2 tablespoons of soy cream
  • Pepper


  • Heat up water, the cube of stock and the carrots, which should be cut into bits.
  • Next add the garlic, cumin and pepper to taste.
  • Let cook for 50 minutes until the carrots are tender or 30 minutes, if you’re using a pressure cooker.
  • Next add the soy cream.
  • Mix everything together and enjoy!

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