The World's Best Carrot Vegan Soup

Ingredients

• 1 clove garlic
• ½ x yellow onion
• 3 x carrot
• 1 tbsp extra virgin olive oil
• 1 tsp dairy free butter
• ½ tsp sriracha
• 1 x vegetable bouillon
• 6 dl water
• 2 dl plant-based whipping cream
• ¼ x lemon
• 1 x slice of bread

Method

1. Mince the garlic and onion, and fry until soft in oil and butter in a pan.
2. Cut the carrot into small pieces and fry this together with the onion for a couple of minutes.
3. If you have a little white wine left over or a tame beer in the fridge, this is the moment to use it up! Use about 1 dl per serving. Stir it in and bring to a boil.
4. Add sriracha, season well with pepper and a little salt.
5. Add vegetable bullion and water. Let this simmer for 20 minutes with the lid on.
6. Dice the slice of bread and fry it into crispy croutons in the frying pan with oil and a little butter. Season with desired spices.
7. Add plant-based cream and lemon. If you make this dish as part of the weekly menu, set aside 1/3 of the soup. This should be used for vegetable lasagna.
8. Serve with freshly baked croutons!