Delectable Dutch Dinner: Vegan Stroopwafel & Carrot-Ginger Soup Duo
Discover a unique fusion of Dutch flavors with this delectable vegan dinner, featuring a warm carrot-ginger soup and scrumptious vegan stroopwafel dessert. Delight your senses as you explore the rich aroma and mouthfeel of these innovative dishes in this cinematic culinary experience.
Allergens
N/A (if using gluten-free vegan stroopwafels)
Ingredients
- 2 cups carrots, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 12 ready
- made vegan stroopwafels
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add onion and garlic, cook until softened, about 5 minutes.
- Add carrots to the saucepan, stirring occasionally for 5 minutes or until they begin to soften.
- Incorporate ginger, cumin, coriander, nutmeg, salt, and pepper. Stir well to combine.
- Pour in vegetable broth and bring the mixture to a boil. Reduce heat to low and simmer for 20 minutes or until carrots are tender.
- Carefully puree the soup using an immersion blender or traditional blender, then return to the saucepan to keep warm.
- Serve the soup in bowls alongside vegan stroopwafels, enjoying the harmonious pairing of flavors and textures in this delectable Dutch Dinner.
Chef’s Insight
The combination of flavors in this dish highlights Dutch culinary traditions while adapting to vegan preferences.
Notes
Adjust the heat according to your preference.