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Carrot Soup
Prep time:                        5 min
Prep notes:                     This is a great way to utilize bones from previous meals that have been stored in freezer. You can also substitute vegetable or                                                      chicken broth. 
Cooking Time:          2.25 hours
8 springs of parsley 
12 carrots peeled
2 celery stalks
2 large onions, sliced
8 cups vegetable broth
1/4 tsp nutmeg
 1/2 cup dairy free yogurt
Place carrots, onion and celery in deep pot and cook over medium heat for 10 min to add some caramelization to the veg. Add parsley and vegetable broth cover, bring to a boil, turn down to a slow simmer and cook for 2 hours. Remove carrots and onions and blend with some broth until smooth. Return puree to broth in pan. Stir in yogurt, 1/4 tsp nutmeg and white pepper if needed. Heat and serve. Garnish with nutmeg and small sprig of parsley.
Note- If you don't have dairy-free yogurt oat or soy milk will work along with 1 1/2 tsp of apple cider vinegar.  
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