I love carrots and I just love soup. Though I just love it, I don’t eat it very often –mostly never, but there’s something with just soup that’s special. A cozy feeling, you know? Since my boyfriend likes carrot soup, I made it for the first time yesterday, improvising, but it turned out so nice! Perfect for an autumn chilly evening and fits a student wallet and it’s also VEGAN! yum!
CARROT SOUP serves2
1 lbs Carrots
1/2 an onion
3 cups vegetable stock
1/4 cup dairy-free cream (I use oat cream)
pinch of salt
pinch of rosemary
pinch of thyme
pinch of freshly ground blackpepper
Rinse and peel the carrots well. Chop the carrots into 1/3″ thick slices and set aside. Chop the onion finely and in a large casserole, sweat the onions for 5-8 minutes on medium heat with a drizzle of olive oil. Add the carrots, thyme, rosemary, black pepper and the vegetable stock. Allow it to boil under lid on medium heat for 20 minutes or until the carrots are soft.
Once the carrots has softened place them in a large mixer/food processor or use a hand mixer to mix the soup silky smooth, when that’s done, add the soup back into the casserole and add the cream and salt to taste, slightly warm it up on the stove top, do not boil!
Serve with a nice bread with slices of cheese. Enjoy!