Time
prep 0:15
total 0:45
Ingredients
| 2 tbsp. | margarine or | | water | | 1 | md. onion, chopped | | 12 | md. carrots; sliced | | 1 | md. potato, peeled and diced | | 4 cups | vegetable broth | | 1/2 cup | soy milk | | Salt and pepper to taste | | 1/4 tsp. | ground ginger | | 1/4 tsp. | dried rosemary | | 1 tbsp. | orange juice |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Heat the margarine or water in a large saucepan. Cook the onion for 5 minutes over low heat, or until soft. Add the carrots and potato; cover and simmer for 5 to 10 minutes. Add the broth; cover and simmer about 20 minutes or until vegetables are tender. Pour the soup through a sieve or colander, reserving the stock for later. Puree the vegetables in a blender or food processor and return them to the saucepan. Add the soy milk, then gradually add the reserved stock until the soup reaches desired consistency. Flavor with the remaining ingredients. Reheat slowly and serve.
Similar Recipes
cream of carrot soup, soups