Friday, December 19, 2008

Creamy Carrot Soup

Early TED

Another adaptation from the book "Better Than Peanut Butter & Jelly". The original recipe calls for broccoli, but you can substitute any vegetable you like, such as asparagus, peas, carrots or spinach. Or mix and match!

1/2 onion, chopped
1/2 Tbsp. olive oil
2 cups vegetable or chicken stock
1 cup carrots, cut into small pieces
1 Tbsp. parsley, chopped
1 cup rice milk
Salt and pepper to taste

Saute onion in olive oil for 3 minutes or until tender. In a small saucepan, bring broth to a boil. Reduce heat, add carrots and simmer for 5-8 minutes, until tender. Place broth and carrotsin a food processor with sauteed onions and parsley. Blend until just smooth. Add rice milk, mixing well and re-heat over low heat until warmed through

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