Ingredients
Scale
- 2 tbsp vegan butter
- 1 tbsp olive oil
- 1 onion, diced
- 2.2 lbs/1 kg carrots, chopped
- 3 cloves of garlic, minced
- 1 tsp paprika powder
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder
- 2.5 cups/600 ml vegetable broth
- 1 tbsp flour of your choice, use GF if needed
- 1/2 can of coconut milk
- 1 small bunch of fresh parsley, chopped
- salt, pepper
Instructions
- Heat up vegan butter and olive oil in a pot. Add onion and carrots, and sauté for 10 minutes, stirring occasionally, or until onions are translucent.
- Add garlic, paprika, smoked paprika, and chili, and cook for 30 seconds, or until fragrant.
- Pour vegetable broth over veggies. Bring to a boil, then reduce heat and cover. Cook for 20-25 minutes, or until carrots are mainly soft, but still have some texture.
- In a small bowl, whisk together flour with 2-3 tablespoons of water. Add to carrots, and cook for another minute, stirring frequently, so the stew thickens a little.
- Transfer 1/3 of the carrot stew to a blender, and blend until creamy.
- Add blended carrots back to the stew together with coconut milk and parsley. Stir and cook for 2-3 more minutes, until everything is heated. Season with salt and pepper to taste. Enjoy!
- Prep Time: 10 mins
- Cook Time: 40 mins