Savory Carrot Soup

I had leftover cooked carrots this week that I didn’t want to go to waste. So, at Raizel’s request, I made this carrot soup.

This is a very fast and easy recipe and a great way to serve vegetables!

Ingredients 

2 lbs carrots

1 lbs parsnips 

1 onion, chopped 

1 bay leaf

1 teaspoon coriander 

1 teaspoon ginger, I used dried, but fresh is always better

1/2 teaspoon cinnamon 

1/2 teaspoon nutmeg 

1/2 pepper

1/2 teaspoon garlic powder, fresh garlic is preferable 

1 tablespoon salt, to taste

Water to cover

Optional: fresh cilantro 

Alternative Additions: This can also be made with butternut squash and/or a potato.

A potato would give it a thicker, creamier texture.

I have also added almond butter, which gives a really rich taste, but a little too risqué for some people.

Instructions 

Sauté onions, add carrots and parsnips and water to cover. Bring to a boil, cover and simmer until done. Add spices and then blend with an immersion blender. Adjust seasoning.

I made this on top of the stove, but it could be made in a crockpot or pressure cooker. 

In a crockpot, be careful not to over cook. 

In a pressure cooker, 2 minutes to pressure if vegetables are sliced.

Everyone loved it! Yaffa even asked to take it to school for lunch.

Enjoy!

Here is the picture:

  

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Tagged: carrots, crockpot, fast and easy, gluten free, kosher, parve, pressure cooker, soup, vegan, vegetarian