I'm so excited to share today's family favorite recipe! This carrot soup cooking on the stove means that fall has arrived. The recipe was from my Mom's father, who is the resident gourmet in the family. It's delicious and creamy, and very easy to make!
I decided to veganize our carrot soup (not too hard actually - just subbing out cream with some almond milk) and it tastes just right! I added some quick homeade croutons on top, since I always love some bread with my soup.
5 C carrots, chopped
1 C potatoes, chopped
3/4 C onion, chopped
1/2 stick vegan butter
4 C vegetable broth
1 bay leaf
1/4 tsp salt
1/4 tsp pepper
2 C almond milk
Chop and prep your carrots, potatoes and onions. Melt the vegan butter in a deep pot and saute the vegetables for 10 minutes over medium heat.
Add in the vegetable broth, bay leaf and salt and pepper. Cover and lower heat. Gently simmer for 45 minutes.
Puree the soup in a blender in batches as needed, and return to the pot.
Stir in 2 C almond milk and heat through. Remove bay leaf before serving.
6-8 slices of sourdough bread
2 Tbsp vegan butter
garlic powder, salt and pepper to taste
Slice the sourdough bread into cubes.
Heat the vegan butter in a skillet over medium heat. Add in the bread slices and top with some garlic powder, salt, and pepper. Lightly toast until slightly browned on all sides. Remove from heat and add to your soup.
I just love the bright orange color! Even though I made a huge batch and froze some, I know I'll be making this soup again throughout the winter. What is your favorite soup to make this time of year?
Thanks for stopping by!