Sunday, December 22, 2013

Vegan Curried Carrot-Ginger Soup

Time to take off for the what does that mean????....Time to use up some produce while we are away!  What is better than making a yummy soup?  Use up some produce, enjoy a great dinner, and then freeze the rest!!!

My loving parents bought me a great gift and I could not wait to use it!  Nothing better than having a new fun toy to use in the is my time to dork out!!!!  Time to use my hand held blender!

As much as I love my food processor and Ninja, having a hand held blender reduces the stress and mess of transferring a hot soup (or cold recipe) to another apparatus.  Easy to clean, easy to may be my all time favorite, especially since I am a puree and soup freak!

It is quite obvious that I love making soups.  They are perfect for cold, chilly nights!  Not to mention, great to cool down with in those summer months (sigh...only Chicago winter has begun).  Anyway, soups are great, regardless of what season it is.   So let's warm up with some Curried Carrot-Ginger Soup!  Serve it with a side of sprouted bread, even better!

Vegan Curried Carrot-Ginger Soup

Ingredients/Directions: (yields 4 servings)
1 lb carrots ( I used multi colored carrots)
1 small yellow onion chopped
1 stalk celery chopped
2 tbsp fresh ginger chopped
2 garlic cloves chopped
4 c veggie broth
1.5-2 c coconut or almond milk
2 tbsp red curry paste
2 tsp curry powder
1 tsp ginger powder
 2 tbsp evoo

In a large pot, heat evoo and saute first 5 ingredients for at least 8-10 minutes, stirring frequently. Add in broth and "milk" and bring to boil, adding in seasoning to taste.  Cover and simmer for 20 min.  Blend until smooth.  Add more coconut or almond milk to achieve desired consistency.
Enjoy with a touch of vegan lemony-sour cream and parsley!!!!

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