Carrot Soup
3 pounds carrots, thinly sliced
32 ounces unsweetened nondairy milk (I use rice)
salt, to taste
pinch oregano
2 garlic cloves, crushed
pinch cinnamon
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.
SO HOW'D IT GO?
Yesterday I logged in to find a carrot recipe, and clicked to see if there were good comments for this one, only to find that I myself contributed the only comment **5 years ago**, and since apparently I really liked it, I've gone ahead and made it again.
Didn't have enough carrots, so used half sweet potatoes, only had red peppers and chopped swiss chard, so used them instead of yellow peppers and kale. Slipped while adding the cinnamon and salt, so used way more of them than the recipe called for, but this still this came out great!
And as it was 5 years ago the food processor made it so fast and easy, plus my recently aquired immersion blender did as well.
Yummy soup for the snow-storm :)
I just made this recipe and it came out great! I only had 1.5 lbs. of carrots, so i added pureed roasted yellow squash, and pureed steamed turnips to make up for it. the prep time was much shorter for me since i used a food processor to slice and then puree the carrots and other veggies. Also I already had the kale washed and chopped in the fridge. Mmm... yummy soup!