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.
Ingredients
Directions
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.
