Easy Vegan Lunch Recipe: Carrot Apple Ginger Soup & Fennel Scones

These two easy vegan recipes make one delicious lunch or light supper for Meatless Monday or any day.

This carrot apple ginger soup was inspired by a chilly day, my love of carrot apple ginger juice, and the fact that the produce had been in my crisper for almost 2 weeks. Soup, smoothies, and juices are the best way to use up produce before it goes south.

Carrot Apple Ginger Soup with Cardamom

Course: Soup

Cuisine: Vegetarian

Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 min

Serves: 4

Ingredients

• 4 medium carrots chopped into small chunks
• 1 green apple chopped roughly
• fresh ginger as much or little as you need to make your taste buds happy
• 1 teaspoon coconut oil
• ground cardamom to taste. I used 6 super shakes.
• salt to taste

Directions

1. Boil carrots in just enough water to cover until fork tender.
2. Put carrots along with cooking water into blender. Add apple, ginger, coconut oil, and cardamom to blender too. Add 1/4 to 1/2 cup hot water, or enough water to reach your desired consistency. Blend on high until smooth.
3. Pour into bowls and enjoy.

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The carrot apple ginger soup is souper yummy with these vegan fennel raisin scones. The scones recipe was adapted from a really good vegan raisin scones recipe on VegWeb.

Easy Vegan Fennel Scones with Raisins

Course: Breads

Cuisine: Vegetarian

Serves: 9

Ingredients

• 2 cups flour I used 1 cup whole wheat + 1 cup white. Please don't judge. :-)
• 1 TBS sugar
• 3 tsp baking soda
• 1 tsp fennel seeds
• ¹⁄₄ tsp salt
• ¹⁄₄ c Earth Balance coconut spread at room temperature - I've tried this recipe with regular coconut oil and unfortunately it wasn't as good
• ¹⁄₂ c raisins I used brown but I think golden raisins would have been a better choice.
• ³⁄₄ c almond milk
• ¹⁄₄ c orange juice (or more almond milk)

Directions

1. Preheat oven to 450 degrees.
2. Mix flour, sugar, baking soda, fennel seeds, and salt together with a fork.
3. Cut Earth Balance into the dry ingredients, using the same fork, until you get tiny crumbs.
4. Stir in raisins, almond milk, and oj with a spoon.
5. Form nine scones and place on a baking sheet lined with parchment paper.
6. Bake for 15 minutes.

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