Monday, March 7, 2011

Carrot Soup

I know--it sounds weird! And it is unique. My mom and I came up with this recipe when we had a lot of gluten broth that needed to be used up, and a lot of carrots. The gluten broth was leftover from making this gluten recipe: If you don't have any gluten broth, you can substitute similar proportions of water and Braggs to what you find in that gluten recipe.

Saute together until soft:
1 medium onion, chopped.
1 Tbsp. oil

Then add:
2 pounds carrots, sliced (about 7 cups)
1 stalk celery, sliced
2-3 cloves garlic, chopped
4 cups gluten broth
1/2 tsp. celery salt
1 bay leaf

Cook until very well done. Remove bay leaf. Blend smooth and return to pot. Add:
1 can (13.5 oz.) coconut milk

Heat through and serve. Creamy and delicious!

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