Carrot and Pineapple Soup served with Chilli-Herbed Toast

I have another golden bowl of goodness to keep you well, warm and fully satiated. This is rather simple dish with complex flavours marrying perfectly. At the heart of this soup, the carrots bang in with the nutrition, fibre, and vitamins A & C. The pineapple juice adds a lovely sweetness which is off-set by my signature chilli-herbed toast – talk about a match made in heaven. It is the chilli toast that adds that Je Ne Sais Quoi to this golden bowl of deliciousness, so be sure not to leave it out. The recipe is as follow:

Ingredients

• A few knobs of Vegan margarine or butter 
• 1kg carrots peeled and sliced
• ½ tsp salt
• 1 ½ cups (250ml+125ml) pineapple juice. 
• 1 tbsp vegan vegetable stock powder
• 750ml hot water 
• Chilli-Herb Toast
• 4-6 slices white or brown bread 
• Vegan margarine 
• Dry Mixed herbs
• 2-3 soft red chillies
• A few cloves of garlic peeled
• Salt

Let’s Cook 🙂

• Butter the bread and sprinkle the mixed herbs on the bread – toast in an air-fryer or oven for a minute at 200C. 
• Slice the top of the chilli and rub it on the warm toasted bread. 
• Rub the garlic on the bread  and then sprinkle on a generous amount of salt. 
• Let’s Cook 
• Melt the margarine in a medium size pot then throw in the sliced carrots. 
• Cook for 5-8 minutes.  
• Pour in the pineapple juice.  Bring it to a boil and simmer until the carrots start to soften – 10-12 minutes. 
• Add the vegan stock powder and hot water – bring to a boil and then simmer for 15 minutes or until the carrots are fork tender.  
• While the carrots are cooking, start preparing the herb toast.  
• When the carrots are soft, remove the pot from the heat.  Allow to cool a bit then blend until smooth.  
• Return the soup back to the pot.  
• Season with salt.  Reheat if necessary.  
• Serve in bowls with chilli herbed toast.