Take a large saucepan, saute some garlic, onions and carrots. Add spices such as chili powder, cumin ginger powder and black pepper, and let it cook for few minutes. Blend the carrots with a hand ...
The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.
Purple Carrot is the only completely vegan meal kit ... What I cooked and how it went Red lentil soup with parsnip ribbons and tamarind sauce: The whole dish worked but the sweet roasted parsnip ...