When I was making this, I had a pumpkin/butternut soup in mind for how I wanted it to taste. First mistake! So, my cousin makes an amazing version that is sweet and OH-SO-GOOD!!! Needless to say, when I first tasted mine…I was sorely disappointed. A few days later I tried it knowing it wouldn’t taste like the afore mentioned soup, thus having no expectations. I dipped townhouse crackers in it, and garnished it with pumpkin seeds, salt, and pepper. Much, MUCH, better!! It’s funny how misguided expectations can change a situation so much!
I’m trying to be different from other blogs with my pictures. Personally I like to see the different steps so it kinda gives a play-by-play of making the recipe. Anyone else?? Also…I’m a HUGE FAN of one dish meals. If you have a stick blender then you got it made with this recipe. Unfortunately I had to dirty my ” data-mce-href=”http:// “> ninja blender for this one, but hey…it’s worth it right?!? I’ll link both here in case you want to buy either of them. I don’t have a stick blender but definitely want to get one. My ninja blender I use for literally EVERYTHING!! NO JOKE!! Mixing bread dough, cookie dough, smoothies, cappuccinos…you name it!
If you’re wondering, I made this with the carrots out of my garden. They weren’t sprayed, fertilized, or altered in any way! I love getting stuff out of my garden, and being able to put it on the table for lunch or dinner. It gives me a feeling of accomplishment knowing it’s healthy and I helped nurture it, while God gives the increase.
See them fancy carrots with the nice stringy bottoms?? Hahaha!!! Hey they may not have been the prettiest, but they sure are good!! I’ll show ya a beautiful one that kinda looked like a man! Please excuse my grimace. It was bright out and i’m a horrible fake smiler.
You see the man?? Just me?? Ok cool. I’ll be a weirdo alone, and i’m fine with that. I never was one that liked to be like other people anyways.
Like I always say…feel free to comment, like, pin, share, give recipe suggestions, or requests!!!
Carrot Soup (Vegan)
Ingredients
- 1 lb. Carrots (Peeled and Quartered)
- 1 Celery stalk (Chopped)
- 1 Onion (small/medium) (Chopped)
- 1 quart Warm Water
- 2 Chicken Bouillon Cubes
- 2 tbsp Nutritional Yeast
- 1/4 tsp Turmeric
- Olive oil (For sauteing)
- Salt & Pepper (To taste)
- Pumpkin seeds (For garnish)
Instructions
- Chopped the onion and celery and Saute in olive oil in a medium saucepan.
- Put your bouillon cubes into the quart of warm water and stir till dissolved.
- Pour that broth into the sauteed onion and celery.
- Peel and quarter your carrots and add to the soup. Add salt and pepper to taste.
- Cover and cook on high for 40 min or until carrots are soft. Put in a blender or if you have a stick blender just blend it in the pan.
- Add the Turmeric and Nutritional Yeast and blend again until fully incorporated and you have a nice thick orange soup. If you want it thinner, just add more broth.
- Garnish with pumpkin seeds. It's great with crackers also as a dip!!
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