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.