Vegan Carrot Soup

Name: Vegan Carrot Soup Recipe
Yield: 6
Ingredients: 1 T. Olive Oil; 2 cups Onions Chopped; 3 Cloves Garlic Finely Chopped; 1 T. Ginger Finely Grated; 1 lb Carrots peeled and chopped; 2 Medium Potatoes Peeled and Chopped; 2 cups vegetable broth; 2 cups water; 1/2 cup soy milk; nutmeg salt and pepper to taste

Number of Servings: 6

Ingredients

1 T. Olive Oil2 cups Onions, Chopped3 Cloves Garlic, Finely Chopped1 T. Ginger, Finely Grated1 lb Carrots, peeled and chopped2 Medium Potatoes, Peeled and Chopped2 cups vegetable broth2 cups water1/2 cup soy milknutmeg, salt and pepper to taste

Directions

Heat olive oil in a large sauce pan or a stockpot, add onions, garlic and ginger. Cook until soft and fragrant 4-5 minutes, add carrots, potatoes, broth and water. Bring to boil, lower heat and simmer for 30 to 45 minutes until vegetables are soft. Remove from heat and allow to cool for 10-15 minutes. Puree in batches in blender or use immersion blender to puree until smooth. Stir in soy milk and nutmeg, salt and pepper to taste. Heat to desired temperature. Serve with dusting of nutmeg on top

Serving Size: Makes 6-1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user NRDRAA.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 132.5
Total Fat: 2.7 g
Cholesterol: 0.0 mg
Sodium: 381.7 mg
Total Carbs: 24.9 g
Dietary Fiber: 4.9 g
Protein: 3.1 g

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