Ingredients
- 2lbs of organic carrots, roughly chopped + stems and knobby tops removed
- 4 cups vegetable broth + more to taste if desired
- 2-3 Tbsp fresh ginger root, peeled
- 1 Tbsp vegan butter (Earth Balance)
- optional:
- 1/2 tsp salt + pepper to taste
- spices to taste: cayenne, cinnamon, turmeric, smoky paprika
- 1 bay leaf
- maple syrup, to taste
- cilantro or parsley garnish
Instructions
- Bring a large pot of water to a boil and add carrots. Boil until tender enough to slice with a butter knife. Drain carrots from water and add to a large container of a high speed blender, like aVitamix. Discard the water from the large pot.
- Add the ginger, vegan butter and veggie broth to the blender.
- Add optional salt, pepper and spices - or you can add these later while soup is simmering.
- Blend soup from low to high for 2-3 minutes, until very smooth and silky.
- Pour soup into same large pot. Place over low heat. Add the optional bay leaf and and additional spices or maple syrup.
- Simmer on low, covered, for at least five minutes. This will remove all the air bubbles that for during blending. Serve warm. I like smoky paprika and a hint or parsley or cilantro on top to accent.
Yield: 4 bowls
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 10 mins.
Total time: 20 mins.