Cream Of Carrot Soup Recipe

Step 1

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.

Step 2

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.

Step 3

Flavor with the remaining ingredients. Reheat slowly and serve.

Preparation time: 45 minutes

Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias

Things You'll Need

  • 2tb Margarine or water
  • 1md Onion; chopped
  • 12md Carrots; sliced
  • 1md Potato; peeled and diced
  • 4c Vegetable broth
  • 1/2c Soy milk
  • Salt and pepper to taste
  • 1/4ts Ground ginger
  • 1/4ts Dried rosemary
  • 1tb Orange juice

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