Carrot Soup Vegan

By devogirl

WFPB

Ingredients

• 2 cups vegetable stock
• 1/4 cup nondairy milk, plus more as needed
• 4 carrots, peeled and diced
• Mild yellow curry powder or ground ginger
• 1 red apple, cored and diced

Preparation

Step 1

1. Line a saucepan with a thin layer of stock and saute carrots over high heat until they start to soften, about 4 minutes.

2. Add apples, plus more stock if needed, then decrease heat to medium and cover.

3. Cook for another 1 -2 minutes until apples and carrots arc fork-tender (apples will take on a golden yellow coloring).

4. Transfer to a blender and blend until smooth, adding more stock as necessary—1 usually add at least 1 cup. Return to pot.

5. Stir in 1/4 cup nondairy milk. Add curry powder or ground ginger to taste, starting with 1/4 teaspoon. If you go overboard with the spice or your apple is too sweet, add more nondairy milk.

6.Serve warm