Creamy Vegan Roasted Carrot Soup with Rosemary 红萝卜浓汤

Creamy Vegan Roasted Carrot Soup with Rosemary 红萝卜浓汤

Ingredient

  • 6 large carrot ( peeled and cut into small pieces)

  • 4 cloves garlic (skins removed)

  • 2 tbsp olive oil

  • 2 1/2 cup unsweetened almond milk

  • salt and pepper to taste

 Instructions

  1. Put carrot on stainless steel plate, drizzle olive oil on top. Grind a bit of salt and pepper, roast with Buffalo Smart Air Fryer 200 °C for 10 mins.

  2. Add garlic cloves.Shake the plate so the carrots turn over and the garlic is covered in the olive oil, roast with Buffalo Smart Air Fryer 200 °C for 10 mins again.

  3. Add the rosemary leaves and shake the plate, roast for five mins.

  4. Remove and let the carrots, garlic, and rosemary cool for five mins.

  5. Place the carrots, garlic,and rosemary in a high power blender with 2 1/2 cups of almond milk and blend until smooth and creamy. Select "Reheat" function, blend with preset temperature.

  6. Add salt & pepper to taste and serve.

材料

  • 6个大胡萝卜(去皮,切成小块)

  • 4瓣大蒜(去除皮)

  • 2汤匙橄榄油

  • 2 1/2杯不加糖的杏仁奶

  • 盐和胡椒粉调味  

做法

  1. 将胡萝卜放在不锈钢碟上,淋上橄榄油。放一点盐和胡椒,用牛头牌全能气炸锅(温度设置200°C) 烤10分钟。

  2. 加入蒜瓣。将胡萝卜翻过来,将大蒜盖上橄榄油,再用牛头牌全能气炸锅(温度设置200°C) 再烤10分钟。

  3. 加入迷迭香叶,再烤5分钟。

  4. 取出,让胡萝卜,大蒜和迷迭香冷却5分钟。

  5. 将胡萝卜,大蒜和迷迭香放入装有2 1/2杯杏仁奶的搅拌杯中,搅拌至光滑,呈奶油状。选择“再加热”功能,与预设温度一起搅拌。

  6. 加入盐和胡椒调味即可食用。



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