ABOUT THE RECIPE:
I like to serve this colorful Velvety Vegan Carrot Soup as a first course or a light luncheon entrée. The vegetables are blended to produce a thick, smooth and satisfying soup. This potage can be made a day in advance and stored it tightly covered in the refrigerator. Note: You may need to add a bit more broth or dairy-free milk when you reheat the soup.
Makes 4 to 6 servings
INGREDIENTS:
5 large carrots, peeled and coarsely chopped
3 medium white potatoes, peeled and coarsely chopped
1 cup unsweetened dairy-free milk, plus more as needed
1 cup vegetable broth, plus more as needed
1 teaspoon brown sugar (optional)
1 teaspoon Italian seasoning blend
1⁄2 teaspoon tamari
Sea salt, to taste
Freshly ground pepper, to taste
2 tablespoons chopped fresh parsley, (optional) for garnish
INSTRUCTIONS:
Steam the carrots and potatoes until soft but not mushy, about 10 minutes. Transfer to a large bowl. Add the dairy-free milk, broth, brown sugar, Italian seasoning, and tamari and stir to combine.
Put half of the mixture in a blender and process until smooth. Pour into a soup pot. Repeat with the remaining mixture, then stir the two batches together.
Put the pot over medium-low heat and simmer, stirring often, until heated through, about 10 minutes, adding more broth or dairy-free milk to achieve the desired consistency. Season with salt and pepper to taste. To serve, ladle the soup into bowls. Garnish with the parsley if desired.