TASTE's best vegan recipes

Mushroom recipes

Exotic mushroom risotto

35 minutes

Butternut recipes

Autumn tabouleh

50 minutes

Chilled raw carrot, orange and ginger soup

Serves 6

Difficulty Easy

Prep Time 15 minutes

Ingredients

3 cups grated carrot, plus extra, shaved
3 cups freshly squeezed orange juice
Grated ginger, to taste

For serving

Fresh coriander leaves, optional
Pink salt
1 green chilli, finely chopped

Method

Blend the carrot with the orange juice and chill well.
Add the grated ginger and garnish with carrot curls, coriander, pink salt and chilli, if using.

Cook’s notes: Himalayan pink salt, available at specialty food stores, has a high mineral content and a beautiful pink colour. Read more about gourmet salts.

Try raw beetroot, baby marrows or ripe red tomatoes, skinned and chopped, instead of carrot.

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Exotic mushroom risotto

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Chilled raw carrot, orange and ginger soup

Chilled raw carrot, orange and ginger soup

Ingredients

Method