Cream of Carrot Dill Soup with Nori Garnish
Serves 7 | Prep Time 10 minutes | Cook Time 15 minutes
Ingredients
• 2 Tbsp Eden Extra Virgin Olive Oil
• 1 medium onion, diced
• 2 medium organic potatoes, peeled and chopped
• 1 cup water
• 3 cups Original Edensoy, Extra Original, or Unsweetened
• 2 Tbsp fresh dill, finely chopped
• 1 tsp Eden Sea Salt
• 1/4 tsp Eden Black Pepper
• 2 tsp fresh ginger root, finely grated, squeeze out juice, discard pulp
• 4 cups carrots, chopped
• 1 sheet Eden Sushi Nori, sliced into thin strips 2" long by 1/8 " wide for garnish
• 2 Tbsp fresh parsley, finely chopped
Directions
Heat oil in a soup pot and sauté onions for 2 to 3 minutes. Add carrot, potato, water, Edensoy and salt. Cover and simmer for 10 minutes or until the vegetables are tender. Do not boil, the soy milk may curdle. Puree in a blender or food processor until smooth. Pour back in the pot and season with pepper. Simmer 1 to 2 minutes. Add ginger juice, stir in and serve hot or chilled. Garnish with parsley and nori strips.
NOTE: A little Eden Cinnamon or nutmeg may be added, if desired.
Nutritional Information
Per serving: 161 calories, 6g fat (34% calories from fat), 7g protein, 28g carbohydrate, 3g fiber, 0mg cholesterol, 338mg sodium