Creamy Carrot and Turmeric Soup – Vegan version

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the olive oil in a large pot over medium heat.

   ⚙ Pan-fryingStoveLarge pot
2. 2
   Add the onion and fry 5 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 4
   Add the cumin, turmeric and ginger and stir 1 minute.
2. 5
   Add the vegetables and stock and bring to a boil.

   Stove
3. 6
   Turn down the heat and simmer 20–25 minutes, until the vegetables is completely tender.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 7
   Blend with an immersion blender until smooth and creamy.

   Stick blender
5. 8
   Add the plant-based cooking cream and lemon juice, season with salt and black pepper and heat another 5 minutes.

   Stove

   💡The plant-based cooking cream or cheese goes in after blending, over low heat: a hard boil after adding them can make the soup separate.
6. 9
   Drizzle a little olive oil over each bowl and sprinkle with a little of the turmeric.