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Wednesday, April 23, 2008

Cream of Carrot Soup

I had this gorgeous bunch of locally grown carrots and made soup with it yesterday. I had found the recipe online a few weeks ago. Unfortunately, I neglected to note the source.


Vegan Cream of Carrot Soup

1 onion, chopped
12 carrots, peeled and sliced
1 potato, peeled and diced
2 tbsp vegan margarine or olive oil

Saute these.

Add:
4 cups of vegetable broth
1 dash nutmeg
1/4 teasp ginger
1/4 teasp dried rosemary

Simmer until vegetables are tender, approx. 15 minutes.

Take off burner.
Puree and add:
1/2 cup plain soymilk
1 tbsp orange juice

salt and pepper to taste.

Enjoy with crusty bread.

4 comments:

Toni said...

Sounds fabulous! How was it?

Bluebird Books said...

Looks delicious!

Diane said...

That looks so yummy, I may have to give it a try!
I don't know if you are going to the Harlot event this weekend but if you do have a great time!!! I really wanted to go but Eric is still working nights & I didn't want to make him use one of his vacation days. Also I don't think I could handle the drive out there with how I've felt these last few days. We are hoping to visit the MA Festival next month and will try to stop at WEBs to look for any extra signed books for sale still. Well, I hope you have a safe trip if you head over and a wonderful time. We're going to Clermont Saturday for their little festival so maybe we will see you there. Hope to run into you this summer!
Diane :-)

magnusmog said...

Yummy - I love nutmeg in savoury things.