Dinner.Carrot Ginger Soup with Tempeh
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Ingredients
Servings 02
2 tbsp [28 g] Olive Oil
1 tsp [11 g] Ginger (Minced )
4 cup [596 g] Baby Carrots
4 cup [960 ml] Vegetable Broth
1 dash [0.63 ml] Kosher Salt
2 cup [332 g] Tempeh (Sliced)
1 tsp [2.1 g] Paprika
Nutrition Per serving
Energy 559 kcal
Fat 32 g
Carbs 42.8 g
Protein 33 g
Fiber 10.1 g
Sugar 9.8 g
Directions
01
Heat the olive oil in a large pot over medium-low heat.
02
Add the minced ginger and sauté until fragrant, about 3 minutes.
03
Add the baby carrots and cook for another 3 minutes, stirring occasionally.
04
Add the vegetable broth and salt. Increase heat to high and bring to a boil.
05
Once boiling, reduce the heat to low. Cover with a lid and simmer for 30–45 minutes.
06
Preheat the oven to 375°F (190°C).
07
Slice the tempeh if not already cut. Season with paprika and arrange on a baking sheet. Bake for 15–20 minutes, flipping halfway through, until golden and crisp on the edges.
08
Use a hand blender or food processor to blend the soup until smooth and creamy.
09
Serve warm, topped with baked tempeh.