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: http://theveganrecipebox.blogspot.com/2010/07/gluten-steaks.html. 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!