Jerusalem Artichoke & Carrot Soup is comforting, vibrant & delicious. Nutty jerusalem artichokes & humble carrots make for the most wonderful flavour combination.
In a large stock pot heat up olive/rapeseed oil and add all of the vegetables letting them stew gently until lightly softened but not coloured (approx. 10 min).
Add stock, season with salt & pepper and bring to boil.
Cover, reduce the heat and simmer for approx. 30 min or until vegetables are soft.
Take the soup off the heat and puree using stick blender until desired consistency.
Taste and adjust seasoning if required.
Serve garnished with a swirl of (vegan) yogurt or creme fraiche and some chopped chives or parsley.
Enjoy!
Notes
Nutritional information is approximate, per serving and should be treated as a guideline only.
Leftover soup can be stored in the fridge for 3-4 days or frozen for up to 3 months.
This soup is naturally vegan but can also be prepared using chicken stock. Check my guide on How To Make Chicken Stock in Instant Pot (with instructions for hob/stovetop users too).
To serve swirl a little bit of plain vegan yogurt of your choice (coconut one works really well) and finish by sprinkling over some chopped chives or parsley. Alternatively, creme fraiche or natural dairy yogurt can be used as non-vegan alternatives.