On our Be Green With Amy Live, Chef Ramses Bravo showed us how to make a flavorful dish without salt by stacking flavor.
Carrot Ginger Soup
Yield: 4 servings
4 cups sliced carrots
1 cup diced yellow onions
1/2 cup diced leeks – white and light green part only
1/2 cup diced shallots
1/2 cup diced celery
1/2 cup carrot juice
8 cups vegetable broth
2 tablespoons chopped ginger
1 kaffir lime leaves or 1 tablespoon of lime zest
Toasted pumpkin seeds for garnish – optional
In a large pot dry sauté the carrots, onions, leeks, shallots and celery stirring often. Cook until the vegetables and the bottom of the pot are browned. Deglaze with the carrot juice and cook until the liquid dries up. Add the vegetable broth bring to a boil. Turn the heat down to a simmer and cook the soup for 10 minutes. Put the soup in a blender with the chopped ginger and kaffir lime leave or lemongrass. Serve, garnish with the pumpkin seeds and enjoy.
Note: This soup is delicious hot or cold.
Bravo uses whole spices and uses this spice grinder
Chef Bravo recommends this stainless steel stock pot
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Chef Ramses Bravo is the executive Chef for True North Health in Santa Rosa California. He is also the creator of Bravopb.com where you can find his online plant based cooking courses. Check him out on Facebook and YouTube! He is the author of Bravo and Bravo Express cookbooks. Although he trained as a regular chef, with a little intervention from the universe, he found himself working as a plant based chef, and has been doing it for 13+ years now.
Be Strong, Be Well and Be Green!