Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Joyce-Charlotte Brinkers
mjcbrink@globe.net.nzCarrot SoupIngredients (use vegan versions): 500 gms carrots (1 lb.)
1 large onion
1 teaspoon finely chopped garlic
1 teaspoon curry powder
3 cups vegetable stock
1 tablespoon cornflour
salt and pepper to taste
1 teaspoon sugar
Directions:Chop onions and add with garlic and curry powder to hot oil. Cook gently stirring occasionally for about 5 mins.
Process carrots in food processer with metal chopping blade.
Add with stock to pot, cover and simmer for 10 minutes.
Mix the vegan sugar & cornflour to a paste with 1/4 cup water and stir into the carrot mixture.
Puree or blend & serve topped with parsley, basil pesto or broken crispy noodles.
Serves: 6-7 cups
Preparation time: 10 mins
