Carrot Soup

This is one of those recipes that turned out to be a pleasant surprise. We usually have a 25-lb. of carrots in the refrigerator, primarily for juicing or as a snack for the dog. (She has really good eyesight). Anyway, I thought, “How can I use some of those carrots, rather than just one here or there as an addition to another dish.” I came across a carrot soup recipe and decided to give it a whirl. After eliminating the heavy cream, I pressed forward and was pleasantly surprised by the result. It kinda reminds me of my Three Sister’s Stew recipe.  It’s very low-fat and very hearty.

 

Ingredients:

  • 8 large carrots, peeled and sliced
  • 1  1/2 C veggie chicken broth (I like McKay’s)
  • 2-3 cloves garlic, pressed or smashed
  • 1  1/2 C soymilk, almond milk or rice milk
  • 1/4 tsp nutmeg
  • 1/2 tsp sea salt
  • 1 C leaf spinach, fresh or frozen, chopped (optional)
  • ground pepper to taste

 

Preparation:

  1. Simmer carrots, broth and garlic until tender, about 20 minutes, or toss into pressure cooker for 5 minutes.
  2. Blend this mixture in a VitaMix or blender until smooth. You could also use an immersion blender.
  3. Add milk and spice and blend enough to combine.
  4. Add spinach.
  5. Check seasonings.
  6. Return to heat until spinach is wilted.
  7. Serve warm. Enjoy!

 

 

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