Vegan Carrot Soup

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

Remember to cool before blending, or you will burn yourself!
Add spices to taste: nutmeg, cinnamon, cloves, or curry spices will probably work well.

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.