Cream Of Carrot Soup
Ingredients
2 Tbsp. margarine or water
1 medium onion chopped
12 medium carrots sliced
1 medium potato peeled and diced
4 C. vegetable broth
1/2 C. soy milk
salt and pepper to taste
1/4 tsp. ground ginger
1/4 tsp. dried rosemary
1 Tbsp. orange juice
Cooking 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 thorough 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)