NUTLEY, NJ - Carrots have always been a favorite of mine. Crunched raw, roasted, pickled, on salads and in soups, these orange bits of magic are low in calories, high in fiber, and packed with nutrition. In Mayim’s Vegan Table, Mayim Bialik shares her recipe for Cream of Carrot Soup.
This recipe is easy to make using ingredients readily available in the supermarket, of course most are probably already in your refrigerator or cupboard today.
2 pounds of carrots, peeled and chopped
3 (14 oz) cans of vegetable stock
1/2 cup fresh dill, chopped
1/2 tsp salt
2 tablespoons sugar
1/4 tsp freshly ground pepper
4 tablespoons vegan margarine
1 medium onion, chopped
1/4 all purpose flour
2 cups non dairy milk
In a large stockpot, combine the carrots, vegetable stock, dill, sugar, salt, and pepper. Bring to a boil over high heat. Lower hear and simmer 20 minutes or until the carrots are tender.
Meanwhile, melt the margarine in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, until softened and starting to brown. Add the flour and cook 3 minutes. Stir the cooked onions into the soup. Remove from hear and let cool slightly.
Working in small batches, transfer the soup to a blender or food processor and blend until smooth. Return the pureed soup to the pot, add the nondairy milk, stir, and reheat for 5 minutes. Do not allow the soup to come of a boil.
Tips and Discoveries:
I am a notorious under salter. I’ve made this soup at several culinary demonstrations and no one missed it.
Instead of canned vegetable stock, boxed Kitchen Basics unsalted vegetable stock was used.
Bialik prefers soy milk for this soup, but we've come to prefer unsweetened Cashew milk
All those peels from the carrots and onions went right into the compost.