Winter is synonymous with soup. Warm and cozy, comforting bowls of savory goodness. What I love about my vegan truffle sage carrot bisque recipe is that it has all of the flavor and none of the guilt! Packed with veggie goodness, you’ll come back to the recipe all winter long!
- 6 cups carrots
- 1 yellow onion
- 4 cloves garlic
- 20 fresh sage leaves, coarsely chopped
- Olive oil
- 6 cups vegetable stock or vegan chicken bouillon
- 1 cup full fat coconut milk
- 1 tbsp fresh ginger
- 1/2 tsp red pepper flakes
- 1 tsp white truffle oil
- Salt and pepper, to taste (I like using white pepper in place fo black pepper in this recipe)
1 comment
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