Vegan Potato-Carrot Soup

Potato-Carrot Soup

4 large russet potatoes, chopped
4 medium carrots, sliced into rounds
1/2 sweet onion, diced (optional)
2 cloves of garlic, minced..I probably used more cause we love it!
6 cups of water
3 large veggie bouillon cubes (more or less, depending on taste)
2 cups rice milk (or the non-dairy milk of your choice)
Salt & pepper to taste

Bring the water to a boil in a large dutch oven and add the bouillon. Stir until dissolved. Add chopped potatoes, carrots, onion, and garlic and bring back to a boil. Reduce heat to medium and cook about 20-25 minutes, until the veggies are tender. Turn off the heat and let sit for 10 minutes. Add the rice milk and salt and pepper to taste. Puree the soup using either an immersion blender, or in batches in a regular blender, just be sure to let the top vent so the steam can escape a bit.

Once pureed, heat to a simmer, and adjust seasonings to taste. Serve with warm bread or in bread boule, topped with a little vegan sour cream. Enjoy!

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Number of Servings: 6

Recipe submitted by SparkPeople user VEGANINSALEM.