3 pounds carrots, thinly sliced
32 ounces unsweetened nondairy milk (I use rice)
salt, to taste
2 garlic cloves, crushed
1" piece ginger, grated
1/2 yellow pepper, finely chopped
1/2 red pepper, finely chopped
2/3 bunch kale, chopped
1. In large saucepan with lid, add carrots and milk. Add water to cover 2/3 to 3/4 of carrots. Add all spices from salt to ginger. Cook for a while stirring occasionally until carrots are soft. Remove from heat and remove lid and let cool down.
2. Add about 2 1/2 cups at a time to blender. You will have an orange puree when you are done. Put back in the same or another saucepan. Reheat.
3. When carrots are warm, add peppers. The peppers go in 10 to 15 min before end. You want them lightly cooked. The chopped kale goes in 1 minute before end. Stir in kale. Cool to taste and serve. This recipe is also good served chilled.