Friday, October 10, 2014

Cream of Carrot Soup

Cream of Carrot Soup
Adapted web recipe

5            carrots, roasted or sautéed in pan   
              olive oil for roasting
1            large potato, peeled and cubed
1            cup chopped onion
1            stalk celery, chopped
4            cups vegetable broth
1            teaspoon ground ginger
1/2         cup soy creamer or non dairy milk
1            teaspoon curry powder
1/2         teaspoon salt
1/8         teaspoon ground black pepper

If roasting:  Cut carrots in big dice, place on baking dish, sprinkle  olive oil, salt and pepper.  Roast in 375 degree oven for approximately 20-30 minutes – until browned and a soft.  Give them a flip 1/2 way through.

Heat oil or vegan butter to soup pot and over medium heat add potato, onion, celery and cook for a few minutes.  Add roasted carrots, broth and ginger.  Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes  Uncover and cool for 15 minutes.

Transfer soup in batches to blender or food processor; blend until smooth.  Return soup to pot and stir in soy creamer or non dairy milk, curry powder, salt and pepper.  Cook over low heat until heated through, about 10 minutes.

I made home made croutons for garnish.

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