Last night I made this AMAZING carrot soup. It is mostly a recipe I got from AllRecipes.com, but I merged it a bit with one from FatFree Vegan.com. I had SO many carrots and potatoes and onions from my most recent Spud orders, and thought soup would be a good use for them :-). What I came out with was the following:
1 tablespoon and 1-1/2 teaspoons vegetable oil
2 large onion, diced
5 cloves garlic, minced
6 large carrots, sliced
8 new potatoes, quartered
3 cups vegetable broth
1 tablespoon grated fresh ginger
1-1/2 teaspoons curry powder
salt and pepper to taste
1 Can Coconut milk
2/3 Cup water.
Heat oil in a soup pot over medium heat. Add onion and garlic, and cook stirring often until onion is translucent. Add carrots and potatoes, and cook for just a few minutes to allow the carrots to sweat out some of their juices.
Puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the soup pot.
Add one can of coconut milk and 2/3 cup water. You can reduce the coconut milk and replace with water, or eliminate it completely to reduce the fat/calories, but it's sooooo good with the coconut milk :-).
Reheat soup if necessary, and serve. Makes 12 cups, 1 cup per serving.
Nutritional Information per 1 cup: 245.6 Calories, 8.0 grams fat, 0 cholesterol, 944.2mg sodium, 40.6g carbs, 6.0 g dietary fibre, 5.0g protein, lots of required daily vitamins and minerals.
It is a super tasty soup. I also made this mock-pumpkin-maple cream cheese thing there was a recipe for on FFV, which is pretty tasty, as well as a beet-carrot cake. Unfortunately I think I put the cake in the wrong kind of pan and it didn't cook through. Also, I think my whole wheat flour may be too old or something.