Mom's Cream Of Carrot Soup
A creamy and colorful soup that is perfect for a chilly Autumn day. Best served with a slice of bread or crackers.
Yield
6 servingsPrep
20 minCook
40 minReady
60 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or margarine, or water |
|
| 1 | medium |
onions
chopped |
|
| 12 | medium |
carrots
sliced |
|
| 1 | medium |
potatoes
peeled and diced |
|
| 4 | cups |
vegetable stock
|
|
| ½ | cup |
soy milk
or milk |
|
|
salt and black pepper
to taste |
*
|
||
| ¼ | teaspoon |
ginger
ground |
|
| ¼ | teaspoon |
rosemary leaves
|
|
| 1 | tablespoon |
orange juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or margarine, or water |
|
| 1 | medium |
onions
chopped |
|
| 12 | medium |
carrots
sliced |
|
| 1 | medium |
potatoes
peeled and diced |
|
| 946 | ml |
vegetable stock
|
|
| 118 | ml |
soy milk
or milk |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1.3 | ml |
ginger
ground |
|
| 1.3 | ml |
rosemary leaves
|
|
| 15 | ml |
orange juice
|
|
Directions
Heat the margarine or water in a large saucepan. Cook the onion for 5 minutes over low heat, or until soft.
Add the carrots and potato, cover, and simmer for 5 to 10 minutes. Add the broth, cover, and simmer about 20 minutes, or until vegetables are tender.
Pour the soup through a sieve or colander, reserving the stock for later. Purée the vegetables in a blender or food processor and return them to the saucepan.
Add the soy milk, then gradually add the reserved stock until the soup reaches desired consistency.
Flavor with the remaining ingredients. Reheat slowly and serve.
