Recipe By: Jessica K. Black, N.D.
Make this for: Lunch
Category: Soups & Stews
This Recipe Makes: 6 Serving(s)
If you didn’t know, you wouldn’t guess that this soup contains no dairy. It is so creamy that it can satisfy those urges you sometimes get when dairy is not an option. This is a favorite for all ages.
What you’ll need
2 lb organic carrots6 small garlic cloves2 med yellow onions2 tbsp. olive oil2 cup organic chicken broth1 1/3 cup coconut milk1/3 cup soy milk2 tsp. grated fresh ginger1/2 tsp. sea salt1/2 tsp. pepper2 tbsp. dried parsley (as garnish)
Steam the carrots until soft.
While the carrots are steaming, saute the garlic and onions in the olive oil until they are softened and slightly brown in color.
Combine steamed carrots, cooked garlic and onions, and all remaining ingredients in a blender. Blend on the puree setting. (CAUTION: Don’t heat the liquid ingredients before blending. Using a blender to mix large quantities of hot liquids can cause a rapid expansion in the liquids, which can create a small explosion! If you have to blend hot liquids in a blender, do so in several small batches.)
Heat the blended soup in a large saucepan, and serve garnished with dried parsley.
SUBSTITUTIONS: Rice milk or almond milk can be used in place of the soy milk. To reduce fat, substitute soy milk, rice milk, or water for the coconut milk. To make a thinner soup, add filtered water.