Crystal Margarine Recipes
Prep: 50 mins
Servings: 4-6 servings
This bold soup is perfectly sweet with a kick of spice. Adjust the flavour by adding more or less lime and this bowl full of goodness will quickly become a household favourite. Enjoy it with a hearty piece of bread, or even an autumn sandwich!
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ingredients
Ginger-Carrot Lemongrass Soup
1/4 cup
Crystal Margarine
1 large
onion, diced
2 tbsp
fresh ginger, minced
2
bay leaves
4 cups
carrots, peeled & sliced
2 stalks
lemongrass, bruised (note: to bruise lemongrass, use the back of a chef’s knife or a mallet to bash the stalks)
3
garlic cloves, sliced
1 tsp
ground cumin
1 tsp
ground coriander
1/2 tsp
fine sea salt
1 tsp
granulated sugar
1/4 tsp
cayenne powder or chili flakes
1/4 tsp
ground nutmeg
1/8 tsp
dried mustard
3 cups
vegetable stock
1 can
coconut milk, stirred
zest of 1 lime
3 tbsp
lime juice
1 1/2 tsp
vegan Worcestershire sauce
directions
- In a large pot, heat Crystal Margarine on medium heat. Once the Crystal Margarine is melted, add diced onion, ginger, and bay leaves. Cook until onions are soft and translucent; about 3 minutes.
- Add sliced carrots and bruised lemongrass. Stir to coat carrots in Crystal Margarine; cook for 3 minutes. Add sliced garlic, cumin, coriander, salt, sugar, cayenne powder or chili flakes, nutmeg, and mustard. Stir until garlic becomes fragrant, about a minute.
- Pour in stock and coconut milk. Stir until thoroughly combined. Bring soup to a boil, reduce heat to medium-low. Simmer for 20 minutes or until carrots are fork-tender. Add lime zest and juice. Take off heat. Discard lemongrass stalks and bay leaves.
- With an immersion blender, blend soup until creamy. Stir in Worcestershire sauce. Serve immediately, as is, or garnish with cilantro.
Chef’s Notes:
- If lemongrass isn’t available, feel free to omit or change the flavour profile by adding a bunch of cilantro stalks instead (reserve the leaves for garnish).
- Add more carrots for a thicker soup.
