Go to: Just Soup Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
Cream of Carrot Soup
2 tb Margarine or water
1 md Onion; chopped
12 md Carrots; sliced
1 md Potato; peeled and diced
4 c Vegetable broth
1/2 c Soy milk
Salt and pepper to taste
1/4 ts Ground ginger
1/4 ts Dried rosemary
1 tb Orange juice
Heat the margarine or water in a large saucepan. Cook the onion for 5
minutes over low heat, or until soft. Add the carrots and potato, cover,
and simmer for 5 to 10 minutes. Add the broth, cover, and simmer about 20
minutes, or until vegetables are tender.
Pour the soup through a sieve or colander, reserving the stock for later.
Puree the vegetables in a blender or food processor and return them to the
saucepan. Add the soy milk, then gradually add the reserved stock until
the soup reaches desired consistency.
Flavor with the remaining ingredients. Reheat slowly and serve.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.