Vegan Carrot Soup

No, I’m not “turning vegan”. Just exploring new ways of eating, cooking and maintaining a balanced diabetes-friendly diet. This soup recipe comes from a book my (vegan) friend Melissa lent (meat-eater) me. It’s simply and tasty. The “creamy” part is the soy milk. The jury is out for me on whether soy milk is good for you, bad for you or ok in moderation. There’s plenty of pros and cons to be found online. Just goggle “soy milk health”. For now I’ll stick to baking with soy milk sometimes and eating it with my oats occasionally.

The jist of the recipe is:

Chop 6-8 organic, unpeeled carrots and 1 onion.
Saute them in 2 tablespoons oil in large saucepan until onion is translucent.
Add 4 cups vegetables stock. Simmer 15 minutes.
Remove half the vegetable and some of the liquid, place in blender with 1 cup soy milk, 1 tablespoon soy sauce and 1 tablespoon chopped dill. Blend until smooth. Return mixture to saucepan.
Stir and serve.

 

 

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