I have never made or tasted carrot soup. But the more I thought about it the more I liked the idea of a lovely carrot soup with ginger and brown sugar.
My oldest suggested a savory rather than sweet soup. It would compliment the apple slices, cheese (daiya cheese CF and Tillamook medium cheddar cheese for those not CF) and cornbread. This turned out to be the EASIEST soup I have ever made!

This would be a wonderful addition to any Thanksgiving dinner.
Enjoy~Blair
Carrot Soup
Ingredients
3 lbs of carrots
Cold Water or vegetable stock
Sea Salt
Milk Substitute (optional)
Seasonings (optional)
Directions
Scrub carrots, slice and place in soup pot. Do Not peel carrots. Add just enough cold water to cover carrots. Add sea salt. Cook carrot for 15-20 minutes until fork tender. Do not drain. If you have an immersion blender blend until smooth. Other wise place in blender and puree.
I used cumin, a touch more sea salt and black pepper. I sauteed a sweet onion and garlic to add but decided it wasn't necessary. Don't worry they did not go to waste, the kids ate them on the side!
**If you have opted for a thicker soup, you can place a 1/4 tsp tsp of milk substitute to the top. Drag a tooth pick through the milk to create a cool design.
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