Everyday cooking
Carrot and Ginger Soup
Carrot and Ginger Soup with Violife Just Like Cream Cheese! Warm up your senses with a delicious soup perfect for cold weather days. Discover recipe!
![cooktime]()
Cooking time10 min![preparation time]()
Prep time10 min![servings]()
ServingsPortions 4
For the crunchy seeds:
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 2 tbsp sesame seeds
- 2 tsp oil
- 2 tsp maple syrup
- 1 1/2 tsp soy sauce
- A pinch of flaky salt
For the soup:
- 1 pack Violife Just Like Cream Cheese block
- 1 large sweet potato, peeled and cut into 1 inch cubes
- 5 medium carrots, peeled and cut into 1 inch pieces
- 1 yellow onion, diced
- 1 1/2 inches ginger, grated
- 3 cups vegetable stock
- 1 tsp salt
- fresh lime juice and chopped cilantro for serving
For the crunchy seeds:
- Preheat the oven to 350°F and line a baking tray. Add all the ingredients for the crunchy seeds and mix well to combine. Spread evenly and bake for 15 minutes. Allow to cool.
For the Soup:
- To make the soup sauté the onion until translucent and then add in sweet potato, carrot and ginger. Cook over medium heat for 2-3 minutes.
- Add in broth and bring to boil. Slightly reduce the heat to a steady simmer. Cover and cook for 10-15 minutes or until the carrots and sweet potato has softened. Use a hand mixer to blitz the soup until nice and smooth. Stir in half of the Violife Just Like Cream Cheese.
- Garnish with a dollop of the remaining cream cheese, fresh lime zest, the seed crackers and fresh coriander.
