Carrot Soup

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Carrot Soup

 

1 large package carrots, approximately 12

1 package soft tofu

filtered water, approximately 1.5 cups)

Rice Dream, original enriched, add enough to get desired consistency

1 cube vegan stock

lemon peel dried spice, a few pinches

cinnamon spice

nutmeg spice

parsley, fresh minced, about 3/4 cup

 

This soup is versatile and you can adjust the liquids to

make thicker or thinner soup. Also you can make a much

smaller amount. Portions can be frozen to eat later. Steam

carrots until very tender. Steam about 30 minutes in steamer.

You may have to add more water than the steamer directions

have due to more carrots. Any steaming method can be used.

Wash, peel, and slice carrots into approximately 1/4 inch

rounds. Save and use water the carrots were steamed in and

add stock or brother to it. Place carrots along with water

carrots were steamed in into large bowl. Mash with a potato

masher to mix with broth water and add 1 box of drained tofu

and blend tofu in. Let cool for about 10 minutes before

adding to food processor. Depending on your food processor

size add as much as you can safely add to processor and puree.

Place soup into crock pot and sprinkle minced parsley on top

then gently stir in. Cook in crockpot on high for 2 hours or

low for 4 to 6 hours. Add the following to crock pot one hour

before finished cooking: rice dream, to desired consistency,

lemon peel, cinnamon and nutmeg. If you don't have a crockpot

or food processor one could improvise and possibly cook the

soup on the stove for 45 minutes on low stirring occasionally.