We just harvested a bunch of carrots from the garden and the weather is cool so I decided to make carrot soup for dinner. We paired ours with sandwiches. Picture shown is Ezekiel bread with vegan cream cheese and tomato that was baked in the oven to warm up.
Makes 4 servings
3c chopped carrots
½ small yellow onion, peeled and chopped
1-2 TBSP olive oil
2 cloves garlic, peeled and grated
1 TBSP peeled and grated ginger root
32 ounces vegetable broth
salt and pepper to taste
optional plain greek yogurt or blended tofu and basil or chives for garnish
Add olive oil to a large stock pan and heat. Add onion, garlic, and ginger and saute until softened. Add carrots and saute for about 5 minutes. Add broth, bring to a boil, and simmer for 15-20 minutes until carrots are tender. In a Vitamix puree on soup setting. Or you can puree in a high-speed blender or food processor in small batches. Season soup with salt and pepper to taste. Pour soup into bowls. To add the web place greek yogurt/tofu (mixed with a little milk so it is still think but just pourable) in a piping bag or plastic bag and snip the end. Draw 3 circles with the mixture starting at the center working outward on the top of the soup and drag a toothpick from center out to make web design. Garnish with fresh chives or basil. Enjoy!