Friday, January 27, 2012

Spicy Carrot Soup

Straight out of the bull pen...don't think hot. this is such an unusual recipe that I had to share it with you guys. This is not what I would call a comfort-style soup. But it is something I would make to show folks how versatile we vegans can be. Now, on to the recipe.

4-6 carrots, scrubbed and chopped (peeling not necessary)
1 walnut size piece of ginger, peeled and chopped
3 stalks of celery, chopped coarsely
1 large onion, chopped
4 cloves garlic, chopped coarsely
1/2 cup almond butter (but can substitute any nut butter of your choice)
1/4 cup nutritional yeast
1 t curry
1/2 cup orange juice
1 t salt
Take first 5 ingredients and boil until tender.  Put all cooked vegetables in the food processor with some of the water and puree until smooth. Keeping the excess water on the side in case you need to thin out your soup. When desired consistency has been reached, return to pot and add remaining ingredients. This soup is suppose to be a thicker style soup.!

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