Vegan, Jane Austen student, Minimalist, Reader, Librarian

Monday, December 21, 2009

Red Indian Carrot Soup

Music: Blue October, History for Sale, Foiled, & Approaching Normal on shuffle**

Today's smoothie: baby spinach, 1/2 a banana, bit o'avocado, fresh pineapple chunks
















This is the halved recipe for this quick and delicious soup, from Super Natural Cooking:


3/4 pounds carrots

1 1/2 tbsp soy butter (or extra-virgin olive oil)

1 large clove garlic, minced

1 yellow onion, chopped

3 cups vegetable stock (I just added 1 cube vegetable bouillon)

1 tbsp agave nectar (you could use honey)

Sea salt, to taste


Wash & scrub carrots, then chop into 1-inch segments. Heat butter in large soup pot over medium heat, then add garlic and onions. Saute about 5 minutes, or until onions start to become translucent. Add stock and carrots, bring to a boil, then lower heat and simmer for 20-30 minutes, until carrots are just tender. Remove from heat & stir in agave nectar.


Cool for 5 to 10 minutes, then blend carefully with an immersion blender. Season to taste with salt.


**I first heard about this band from author Stephenie Meyer's web site. She creates playlists of songs that inspired her during her writing of the Twilight series and Blue October is one of her favorites. I can hear why.


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