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Curried Carrot Soup
Serves 4 |
Prep Time 20 minutes |
Cook Time 20 minutes
Ingredients
1 Tbsp Eden Extra Virgin Olive Oil
1 clove garlic, minced
1 medium onion, diced
1 tsp curry powder, or to taste
1/4 tsp freshly ground black pepper
1/2 tsp Eden Sea Salt, or to taste
1/8 tsp ground cinnamon
3 1/2 cups vegetable stock
or Kombu Dashi (soup stock), see Eden's recipe
2 pounds carrots, chopped
1 cup cold water
1 1/2 Tbsp lemon juice, freshly squeezed
2 Tbsp fresh parsley, finely minced
2 cup Edensoy Unsweetened
Edensoy Original, or Edensoy Extra Original
3 Tbsp Eden Organic Tamari Roasted Almonds, coarsely chopped for garnish
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Directions
Heat the oil in a 4 quart saucepan. Add the garlic, onion, curry powder, black pepper, sea salt and cinnamon. Sauté over a medium flame for 4 to 5 minutes until the onions are tender. Add the vegetable stock, carrots and 1 cup water. Cover and bring to a boil. Reduce the flame to medium-low and simmer about 20 minutes or until the carrots are tender. Turn the flame off and add the Edensoy and mix. Puree the soup in batches until creamy and smooth. Place in a medium saucepan and heat almost to boiling (do not boil as the soymilk will curdle). If to thick, add a little more water to reach the desire consistency and adjust the seasoning. Remove from the flame, stir in the lemon juice, ladle into serving bowls and garnish with parsley and EDEN chopped tamari roasted almonds.
Nutritional Info
Per serving:
2388 Calories,
10g Fat (36% calories from fat),
11g Protein,
29g Carbohydrate,
9g Fiber,
0mg Cholesterol,
325mg Sodium
Related Recipes
American, Condiments, Eastern, Edensoy, Good/High Fiber, Good/High Protein, Macrobiotic, Oils, Sea Vegetables, Soup, Chili & Stews, Vegan
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