Receta Vegan Carrot Soup and Crispy Polenta Balls
Ingredientes
- Extra virgin olive oil
- 1/2 red onion, chopped
- 6 cloves garlic, diced fine
- 2 cups roughly chopped carrots (6 to 8 carrots, give or take?)
- 3-4 cups vegetable broth
- 1/4 teaspoon turmeric
- 1 1/2 teaspoons curry
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- For the polenta balls:
- 1/2 cup dry polenta
- 1 cup water
- 1/2 to 3/4 cup vegetable oil, for pan frying
- 1 teaspoon curry plus 1/2 teaspoon
- 1/2 teaspoon salt plus 1/4 teaspoon
- 1/4 teaspoon pepper plus 1/8 teaspoon
- 1/4 cup panko bread crumbs
- For the sauce:
- 1/2 cup Tofutti or other vegan sour cream
- 2-4 Tablespoons tapatio, or more if you like it really spicy
- 1-2 Tablespoons finely chopped cilantro
View Full Recipe at la pure mama.