Seriously Mouth Watering Carrot Soup

Winter means soup. When I think of carrot soup, I think boring as boring can be. Bland, not that tasty, thin.

But as I was leafing through a trusty source, How It All Vegan!, by Sarah Kramer and Tanya Barnard, my eyes focused on their carrot soup recipe. Since I had just purchased carrots on a quick run for produce after feeling weighed down by  holiday foods galore, I felt I should give it a go.

And after my first spoonful I was hooked and wanted to share.

You should use organic, unpeeled carrots as the majority of nutrients (fiber, carotene, calcium) reside there. I had pre-peeled carrots and it was still delicious, yet next time it’s all about the peel.

Creamy Delicious Carrot Soup

1 small onion, chopped

6-8 unpeeled carrots, chopped

2 T olive oil

4 cups vegetable stock

1 t sea salt

1 cup non-dairy milk, something thick like soy or almond or coconut

1 t fresh or dried dill

1 T Bragg’s or soy sauce

1/2 t black pepper

In a large soup pot add the onion and carrots to the olive oil over medium heat until the onions appear translucent.  Add the veggie stock and sea salt simmering over medium ish heat for 15 minutes. Carrots should then be tender. Scoop half of the veggies, a portion of the liquid and add to a blender. This would be awesome if you have a vitamix. Also add the other ingredients to the blender and blend until smooth. Then add the creamy mixture back into the soup pot, mix well and serve.

I hope you like it!

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Want more soup?

Chilled Bell Pepper Soup

Tortilla Soup With Crack Tomatoes