Carrot-Potato Soup
Simple Mixed Greens and Rye Crispbread
Ingredients
- 2 lb carrots, cut into 1-inch pieces
- ½ lb Yukon Gold potatoes, peeled and chopped
- 1 onion, chopped
- ¼ cup olive oil
- 3 cloves garlic, minced
- ½ tsp salt, divided
- 1 (32-oz) carton vegan protein broth
- 1 (5.3-oz) carton full-fat plain Greek yogurt
- ½ tsp ground cumin
- ½ cup pepitas (pumpkin seeds)
Instructions
- Sauté carrots, potatoes, and onion in hot oil in a Dutch oven over medium-high heat 8 minutes.
- Stir in garlic and ¼ tsp salt; cook 2 minutes. Stir in broth; bring to a boil. Reduce heat to low, and simmer 30 to 35 minutes or until vegetables are very tender. Remove from heat, and let stand 15 minutes.
- Puree soup using an immersion blender or in batches in a blender with center of lid removed so heat can escape.
- Stir together yogurt, cumin, and ¼ tsp salt. Dollop each serving of soup with yogurt; sprinkle with pepitas.
Side Dish Ingredients
- 2 (5-oz) pkg spring mix
- 1 English cucumber, cut into half-moons
- ½ cup vegan creamy tahini dressing
- 12 slices light rye crispbread
Side Dish Instructions
- Toss together spring mix and cucumber in a bowl. Drizzle each serving with dressing.
- Serve crispbread and salad alongside soup.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
323
|
127
|
450
|
| Fat (g) | 17 | 4 | 21 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 14 | 5 | 19 |
| Carb (g) | 32 | 21 | 53 |
| Fiber (g) | 6 | 6 | 12 |
| Sodium (mg) | 714 | 221 | 935 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
