Kristen's Recipes


Title:   Potato Carrot Soup
Category:   Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian
From:   Vegetarian Goddess
2 T extra-virgin olive oil
1 sweet onion- diced
4 carrots- peeled and sliced
1/2 head white cabbage- cored and thinly shredded
1/4 t curry powder
1/2 t fennel
Sea salt
White pepper- freshly ground
5 c vegetable broth
6 yukon gold or yellow potatoes- peeled and cut
1/2 c nondairy milk
1 to 2 T soy cream
Fresh chives- chopped
Directions:   In a heavy soup pot, heat the olive oil over medium heat and saute the onion, until soft. Add the carrots, cabbage, spices, sea salt and white pepper. Stir and cook for 10 minutes. Add in the vegetable broth and potatoes and bring to a boil over high heat. Lower heat and simmer until vegetables are tender, about 20 to 30 minutes.

When the vegetables are done, carefully ladle the soup mixture into a blender, reserving about a cup of the whole vegetable pieces in the soup pot. Cover the blender and puree the soup mixture until it is smooth, then pour the pureed soup back into the soup pot, stirring it together with the reserved vegetable pieces. Stir in 1/2 c milk and gently heat it through, being careful not to bring the soup to a boil. Add the cream, if desired. Ladle the soup into colorful bowls and garnish with fresh chopped chives.
Makes:   4 to 6 servings