Super Simple Carrot Soup

Vegan, gluten-free and EASY to make.

This deliciously sweet, creamy and savory soup will keep you warm as the weather continues to cool.  Its vibrant orange color means it is full of the powerful antioxidant, vitamin A.  With one bowl you are helping to reduce your risk of cancer, slow aging and reduce some diabetes-related symptoms.  You are also keeping your eyes and skin healthy and protecting yourself against infections.

Serves 6-8

Ingredients

• 1 tbsp extra virgin olive oil
• ½ red onion, diced
• 1 shallot, diced
• 6 medium sized carrots, trimmed, peeled and cut into ½ inch chunks
• 1 tsp sea salt
• 2 tsp freshly ground black pepper
• 3 cups broth (chicken or vegetable)
• ½ cup almond milk (optional for added creaminess)
• 2 garlic cloves
• ¼ cup fresh parsley

• Try spicing it up with1 tsp curry powder or 1 tsp ginger powder
• Add ½ cup white beans or potatoes for a thicker soup (if so, add an additional 1 cup broth)

Preparation

1. In large pot, saute onion, shallot and carrots in oil on medium heat
2. Season with salt and pepper and stir occasionally for 5 minutes
3. Add broth and almond milk and bring to boil
4. Cover and simmer on medium heat for 15-20 minutes (until carrots are tender and you can stick a fork easily through them)
5. Turn off burner and stir in garlic and parsley
6. Let soup cool then transfer to blender or food processor
7. Puree (add additional broth if it is too thick)
8. Store for later or reheat on stove and serve
9. Garnish with additional parsley