Peta cream of carrot soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Margerine; or water |
| 1 | medium | Onion; chopped |
| 12 | mediums | Carrots; slices |
| 1 | medium | Potato; peeled and diced |
| 4 | cups | Vegetable broth |
| ½ | cup | Soy milk |
| ;salt and pepper to taste | ||
| ;dash of grated nutmeg | ||
| ¼ | teaspoon | Ginger |
| ¼ | teaspoon | Rosemary |
| 1 | tablespoon | Orange juice |
Directions
Heat the margerine or water in a large saucepan. Cook the onion for 5 mins over low heat, or until soft. Add the carrots and potato, cover, and simmer for 5-10 mins. Add the broth, cover and simmer about 20 mins, or until the veggies are tender.
Pour the soup thru a sieve or colander, reserving the stock for later.
Puree 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.
From The Compassionate Cook by PETA and Ingrid Newkirk Typed by Lisa Greenwood
Submitted By LISA GREENWOOD On 07-23-95
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