Carrot-Potato Soup
Simple Mixed Greens and Rye Crispbread
Ingredients
- 1 lb carrots, cut into 1-inch pieces
- 1 Yukon Gold potato, peeled and chopped
- ½ onion, chopped
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- ¼ tsp salt, divided
- ½ (32-oz) carton vegan protein broth
- ½ (5.3-oz) carton full-fat plain Greek yogurt
- ¼ tsp ground cumin
- ¼ cup pepitas (pumpkin seeds)
Instructions
- Sauté carrots, potato, and onion in hot oil in a Dutch oven over medium-high heat 8 minutes.
- Stir in garlic and ⅛ tsp salt; cook 2 minutes. Stir in broth; bring to a boil. Reduce heat to low, and simmer 30 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 ⅛ tsp salt. Dollop each serving of soup with yogurt; sprinkle with pepitas.
Side Dish Ingredients
- 1 (5-oz) pkg spring mix
- ½ English cucumber, cut into half-moons
- ¼ cup vegan creamy tahini dressing
- 6 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 | 3 | 3 | |
| Calories |
333
|
127
|
460
|
| Fat (g) | 17 | 4 | 21 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 14 | 5 | 19 |
| Carb (g) | 34 | 21 | 55 |
| Fiber (g) | 6 | 6 | 12 |
| Sodium (mg) | 715 | 221 | 936 |
| 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
