Carrot Ginger Soup
2 pounds organic carrots
1 medium onion
1 small red bell pepper
1/2 can coconut milk
carton of regular flavor soy or rice milk
thumb size piece of ginger root
2 cloves garlic
2 tablespoons Tamari soy sauce (or to taste)
Spike or Vegit (seasoning of your choice)
optional dash of onion powder
optional dash of red pepper powder
canola or safflower oil for sautéing onion
Slice carrots and steam until tender (there were so many that I steamed them in two batches).
Chop and steam red bell pepper.
Dice and sauté onion until translucent.
Dice ginger root and garlic cloves.
After steaming vegetables, food process all ingredients, slowly adding coconut milk and rice or soy milk until the consistency is rather creamy and smooth. I had to food process this in two batches, as it makes a lot of soup.
Pour mixture into a large stock pot, and simmer over low heat for 15 to 20 minutes. Add black pepper, Vegit, Spike, red pepper, soy sauce, and onion powder to taste.
MMMmmmMmMm!!!! enjoy! ~~~MzK