Yields 4 to 6 servings
This thick and creamy soup is filling and delicious. Serve it as a side with a big salad or as the main dish with a hunk of homemade bread.
Ingredients:
1 tablespoon canola or vegetable oil (or 3 tablespoons water)
1 cup diced red, white, or yellow onion (about 1 medium onion)
1 teaspoon minced garlic (about 2 small cloves)
2 tablespoons minced ginger (about 1½-inch piece)
3 cups chopped carrots (about 6 large carrots)
2 cups chopped russet potatoes (about 1 large potato)
4 cups water and 2 vegetable bouillon cubes, or 4 cups vegetable broth
Salt and pepper, to taste
Optional Additions:
½ jalapeño (for spice), seeded and minced, added in step 2
½ cup full-fat coconut milk added in step 4
¼ cup nutritional yeast added in step 4
1 teaspoon cayenne pepper (for spice) added in step 4
Directions:
1. In a large pot, heat the oil (or water) over medium-high heat.
2. Add the onion, garlic, and ginger and sauté for 2 to 3 minutes or until the onion becomes translucent and tender.
3. Add the carrots, potatoes, and water and bouillon cubes (or broth), and cook for 20 minutes or until the carrots and potatoes are tender.
4. Remove from the heat. Purée the soup using an immersion blender (or with a regular blender, working in batches). Add salt and pepper.
TONI’S TIPS:
>>This works great in the pressure cooker. Throw everything but the oil into the pressure cooker and cook on high pressure for 6 minutes. If you’re using coconut milk, stir that in after the soup is finished cooking.
MY TIPS:
