Fruity Nutty Carrot Soup
Vegan carrot soup made with fruit, nuts, almond milk.
Servings: 4
Ingredients
- 1 pound carrots
- 1/2 blood orange (peeled, reserving rind for some zest)
- 1 large leek reserve a few slices for garnish
- few sprigs thyme or basil each work equally well
- organic vegetable broth or water
- 1 cup almond milk you can substitute regular milk or cream
- Toasted slivered almonds
- sprinkling of pomegranate
- sea salt pepper
- 1/4 to 1/2 teaspoon chile sauce
Instructions
- Chop carrots into big chunks. Put in large dutch oven sized pot.
- Cut off stalk and end of leek, using white part only.
- Clean well: Hold vertically, run under water, squeezing dirt out. Slice, thinly.
- Peel, seed 1/2 blood orange. Squeeze juice over carrots, add remaining pulp to pot.
- Add carrots, leeks, orange to large pot, add salt and pepper.
- Cover with about 3 inches of water or vegetable broth (see recipe under notes) in large pot bring to boil and cook, just until carrots are soft.
- Use blender or emulsion blender right in the pot. Start streaming in almond milk.
- Add more broth if needed.Measure chile sauce and add. Blend thoroughly and taste. Add more as desired.
- Season to taste. Garnish with orange zest, pomegranate seeds, and toasted almonds.
Notes
Vegetable Broth
Vegetable Broth
My preference is to make my own vegetable broth. Whenever you have a little left over (uncooked vegetable) wrap, freeze and save for vegetable broth. Organic vegetables can be expensive. Purchase when specially discounted or specially priced in bulk. The next best thing is produce from your local farmer, which may not be organic, but a great second choice. Coarsely chop all or any mix of the following: Veggies: carrots with tops, onions, shallots, celery with leaves, peppers,
turnips, yellow beets, yams, fennel with leaves
Herbs: basil, mint, thyme, dill, chives, sea salt, pepper Wrap in cheesecloth, boil in water.
Vegetable Broth
My preference is to make my own vegetable broth. Whenever you have a little left over (uncooked vegetable) wrap, freeze and save for vegetable broth. Organic vegetables can be expensive. Purchase when specially discounted or specially priced in bulk. The next best thing is produce from your local farmer, which may not be organic, but a great second choice. Coarsely chop all or any mix of the following: Veggies: carrots with tops, onions, shallots, celery with leaves, peppers,
turnips, yellow beets, yams, fennel with leaves
Herbs: basil, mint, thyme, dill, chives, sea salt, pepper Wrap in cheesecloth, boil in water.