Creamy Carrot Soup

carrots1lowres

This is such a good fall soup and very easy to make, plus it’s gluten and dairy free. I like it spicy so I always add crushed red pepper, black pepper and salt to mine. It’s already a little spicy because of the ginger so I would add the additional spices slowly at the end and taste it as you do so. Here are the ingredients:
 
  • carrots
  • potatoes
  • coconut milk
  • veggie broth
  • onions
  • ginger
  • garlic
  • crushed red pepper, salt, black pepper (optional)

DIRECTIONS

In a large soup pot combine the following ingredients:

  • 1 32 oz box of veggie broth
  • 1 can of coconut milk (I use lite, but full fat is fine too)
  • 5-6 large carrots
  • 2 medium to large potatoes
  • 1 small white or yellow onion
  • 2 cloves of garlic
  • 2-3 TBL of fresh grated ginger (I love ginger and sometimes add more)

The carrots, potatoes and onion just need to be peeled and cut in half or quarters because you’ll blend it all together later. I do grate the garlic and ginger.

Bring ingredients to a boil and then cover and reduce heat to low. Simmer for about an hour or until the carrots and potatoes are completely soft.

Transfer cooked mixture to your blender in batches and puree. I blend some, then add the mixture to a large bowl and continue doing this until it’s all been blended.Then I pour it all back into the soup pot, reheat briefly, and stir in any additional salt or spices.

It’s so good! Really warming, perfect for this time of year.

carrotsoup2lowres

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a'spicAdrienne Schroeder has a Certificate in Plant-Based Nutrition from The T. Colin Cambpell Foundation and eCornell. She is also a photographer and the mother of three (vegetarian) children who loves to create simple, healthy meals for her family.

You can check out her blog at http://www.theveggiehouse.com.

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Peggy O'Mara

About Peggy O'Mara

Editor and Publisher of peggyomara.com. Longtime natural living advocate, award winning writer, and independent thinker.

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