Potato Carrot Soup
Submitted by: Karina Allrich
This is a simple country soup to soothe the soul on gray or damp days.
- olive oil cooking spray
- 1 sweet onion, diced
- 4 medium carrots, peeled and sliced
- half a head white cabbage, cored, thinly shredded
- dash of nutmeg
- 1/4 tsp. curry powder
- 1/2 tsp. fennel seed, or caraway
- sea salt and freshly ground pepper, to taste
- 5 cups vegetable broth
- 4 medium Yukon Gold (or yellow) potatoes, peeled and diced
- 1/2 cup plain soy, nut or rice milk
- Fresh chives or parsley, chopped, for garnish
In a heavy soup pot, heat a spray of olive oil on medium heat, and sauté the onion until softened. Add the carrots, cabbage and spices, sea salt andpepper, stir and cook gently for five minutes.
Add in the vegetable broth and potatoes; bring to a boil over high heat, then lower the heat and simmer until the vegetables are tender, about 20 to 30 minutes.
When the vegetables are done, carefully ladle the soup mixture into a processor or blender, reserving about a cup of the whole vegetable pieces in the soup pot. (Or use an immersion hand blender or even a potato masher.) Puree the soup mixture until it is as smooth a texture as you prefer, then pour the pureed soup back into the soup pot, stirring it together with the reserved vegetable pieces.
Stir in 1/2 cup (or more if needed) non-dairy milk, and gently heat it through, being careful not to bring the soup to a boil.
Ladle the soup into serving bowls and garnish with a sprinkle of chopped chives.
Serve with warm gluten-free corn muffins. Enjoy!
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