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Carrot Soup

What you need: 

6-8 carrots
1 walnut size of ginger
2 medium onions
4 garlic cloves
4 stocks celery
1/2 cup almond butter
1 teaspoon curry
1/4 cup nutritional yeast
1 teaspoon sea salt
1/2 cup orange juice
1/2-1 cup water ( to help thin out soup very thick)

What you do: 

Cut up coarsely the carrots, celery, onions, ginger, garlic, and boil till tender. Put in food processor till all smooth, then back in soup pot, then add the remaining ingredients, simmer and serve. Very good.

Preparation Time: 
15 minutes, Cooking time: 20 minutes
Cooking Time: 
20 minutes
Servings: 
8-10

SO HOW'D IT GO?

This was a tasy hit for the whole family!  And like the last commenter says, good cold as leftovers as well.  I used romaine instead of celery (was out) and left out the curry (picky mini people).  I left some of the veggies whole for more texture and added in plain cooked amaranth (leftover from breakfast.)  For my cold leftovers I sprinkled 'cheezy' kale chips over the top.  Thanks for the great simple recipe!!!

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While the soup is delicious, I found it much more time consuming to make. But, it is also great cold (as I discovered one day in a rush). So it's great tasting and ideal for leftovers - no need to heat it up if you have to eat in a hurry.

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