Creamy Carrot Soup
Ingredients
3 C. vegetable stock
1 large grapefruit, chopped in a
blender of food processor
1 pound carrots, sliced
1 large onion, sliced
1 tsp. cumin, ground
1/2 tsp. cinnamon
salt and pepper, to taste
1 C. soy milk mixed with
1 Tbsp. lemon juice
Cooking Instructions
In a large stock pot, combine the stock, pureed grapefruit, carrots, onion, cumin and cinnamon. Bring to a boil, reduce heat and simmer until the carrots are tender, this should be just under 30 minutes, depending on how thinly you have sliced them. Cool the ingredients and then transfer, in batches, to a blender or food processor. Puree and return to a clean pot. Gently re heat, season with salt and pepper. Just before serving, stir in the soy buttermilk.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)