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Looking for a delicious vegan soup high in protein? Then try this delicious and creamy carrot soup with our PB plant protein booster.
- ½ kilo carrots chopped
- 1 tbsp olive oil
- 2 white onions chopped
- 2 garlic cloves smashed
- 1½ tbsp freshly grated ginger
- 1 liter vegetable stock
- 2 cups of vegan cream
- 1/2 - 1 tbsp apple cider vinegar
- 2 scoops of PB Plant Protein Booster
- Salt and freshly ground black pepper
- A handful of chopped almonds
- 1 tbsp of soya yoghurt
- A small bunch of parsley
Here's how you do it:
Heat the olive oil in a large pot. Add the carrots and sauté until they start to take color. Add the onions, garlic and ginger and cook together until the onions are soft. Add the vegetable stock and let the soup simmer for 15 minutes until the carrots are soft. Remember to stir occasionally.
Let the soup cool slightly, transfer to a blender and blend until smooth. Taste and adjust with apple cider vinegar, salt and pepper. Return the soup to the heat and stir in the vegan cream and PB Plant Protein Booster until well combined.
Serve the soup with a drizzle of soya yoghurt, chopped almonds and parsley.