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Carrot Ginger Soup

What you need: 

2 pounds organic carrots
1 medium onion
1 small red bell pepper
1/2 can coconut milk
carton of regular flavor soy or rice milk
thumb size piece of ginger root
2 cloves garlic
2 tablespoons Tamari soy sauce (or to taste)
black pepper
Spike or Vegit (seasoning of your choice)
optional dash of onion powder
optional dash of red pepper powder
canola or safflower oil for sautéing onion

What you do: 

Slice carrots and steam until tender (there were so many that I steamed them in two batches).
Chop and steam red bell pepper.
Dice and sauté onion until translucent.
Dice ginger root and garlic cloves.
After steaming vegetables, food process all ingredients, slowly adding coconut milk and rice or soy milk until the consistency is rather creamy and smooth. I had to food process this in two batches, as it makes a lot of soup.
Pour mixture into a large stock pot, and simmer over low heat for 15 to 20 minutes. Add black pepper, Vegit, Spike, red pepper, soy sauce, and onion powder to taste.
MMMmmmMmMm!!!! enjoy! ~~~MzK

Preparation Time: 
30 minutes
Cooking Time: 
Recipe Category: 


This recipe sounded so yummy but I didn't have many of the ingredients..
so I modified it to my convenience.  I would post this seperately but I based it off of this recipe so I'll give them credit.
4 large carrots
half a yellow pepper
a few pieces of onion
1 clove garlic
tiny piece of ginger (smaller than your thumb)
1 T salt
1 1/2 cups almond milk
pinch cayenne pepper powder
2 teaspoons olive oil
1/2 cup vegetable broth.

First peel the carrots and chop them and put them in a pot to boil.  (15 mins) Same with the yellow pepper.  Next, heat up the olive oil and cut up the garlic, onion, and ginger and sautee it.  Next, drain the water from the carrots and peppers and add the onion, garlic, and ginger to them. Next put everything in your blender or food processor and start to blend. As you are blending, add the almond milk (I also added a half cup of water.) Once it is blended, add the mixture and the vegetable broth to a pan and let simmer, adding salt and cayenne pepper.  After about 10 minutes, it's ready to be eaten!

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