Zing Carrot Soup

1 Jan

Zing Carrot Soup

This is an amazing vegan soup that is great as an appetizer or can be a main meal. It really warms the heart on a cold rainy day. This is one of my personal favorites! I like to use organic ingredients whenever I can.

1 onion diced

2-3 cloves of garlic chopped

2-3 spoons of fresh grated ginger

a spoon of garam masala spice (or can use curry powder)

salt and pepper to taste

bay leaf

a spoon of extra virgin olive oil

6-8 medium carrots washed and cut into 1/4 inch chunks

2-3 potatoes cut into cubes

a cup or two of soy milk (either plain or vanilla) – you can omit if you have soy sensitivities

In a large soup pot add the olive oil, onions and garlic. Saute a few minutes on medium heat to bring out flavor while stirring constantly then add carrots and potatoes and cook 2-3 min. Then add about enough water to cover the mixture. Add spices and bring to a boil then simmer 15-20 min until the carrots/potatoes are soft. Add the soy milk and cook another few minutes. Let the soup cool, remove the bay leaf and then puree in small batches in a blender until completely smooth. Reheat soup and serve.

Tip: You can add croutons to the bowl before serving for a nice presentation or add a few slices of fresh ginger ontop.



photo by joana hard at flickr.com

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