Minty Cucumber and Carrot Soup from the Jazzy Vegetarian’s Deliciously Vegan: Plant Powered Recipes for the Modern, Mindful Kitchen Cookbook Review
I’m a sucker for a good love story and this Laura Theodore aka he Jazzy Vegetarian starts this book with starts with the romantic tale of when she met her hubby.
Some cook books hand you the recipes with little prelude and you are good to go. I appreciate that type of book for its utilitarian approach but my favorite kind of cookbooks are the types that you want to curl up with on the sofa on a rainy afternoon. You will find hours of inspiration in these glossy fun filled informative pages.
I chose to make this simple Minty Cucumber and Carrot Soup. It was light, vibrant and oh so refreshing.
A refreshing simple spring soup that encapsulated the earthy sweetness of carrots and the refreshing minty-ness of mint.
- 2 2/3 cup peeled, seeded and chopped cucumber
- 1 1/2 cup peeled and chopped carrots
- 1 tsp maple syrup
- 1 cup water
- 1 clove garlic
- 1 tsp olive oil
- 1/2 tsp chopped fresh mint
Put all of the ingredients in the blender and process until smooth.
Transfer to a medium sized bowl and refrigerate 2-4 hours.
Str, ladle into bowls and serve.