Carrot Soup

  • 2 tbsp Olive oil
  • 1 Onion, chopped
  • 1 Clove Garlic, chopped
  • 2 lbs Carrots, scrapped and sliced
  • 1 qt container Organic Vegetable Broth
  • 1 qt container soy milk, Original Flavor
  • ½ tsp Allspice
  • ½ tsp Ground Ginger
  • Salt and Pepper to taste

Sauté onion and garlic in olive oil until translucent (about 5 min.) Add carrots and continue cooking another 5 minutes.  Add broth and cook until carrots are very tender, about 20 min.  Mash carrots (we use an immersion blender.)  Add soy milk.  Add spices.  Heat through and enjoy! Makes about 3 qts soup.
Top with toasted chopped pecans for a fun and special presentation.

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