I made up a new carrot soup recipe the other day, it vaguely resembles one I saw online but this one has no cream in it and more pantry ingredients. It also uses peanut butter (weird, but delicious!) which you can omit if there are allergies.
Creamy Asian Carrot Soup
3 cups of chopped carrots
4-5 cups water
1 small onion, chopped
1/2 tsp celery seed or 1 stalk celery
1 tsp garlic powder or 1 clove garlic crushed
1/2 tsp red pepper flakes ( I used our pizza seasoning herbs with pepper flakes)
Bring to a boil and cook until carrots are tender.
Add:
1/4 cup honey
2 tsp soy sauce
1 tbsp peanut butter
Puree all ingredients in a blender or with a hand blender in the pot
Add 1/3 cup of milk (we use rice milk) with 1 Tbsp of cornstarch mixed in. Put back on heat and stir constantly until it thickens a little. Serves 4-6
Creamy Asian Carrot Soup
3 cups of chopped carrots
4-5 cups water
1 small onion, chopped
1/2 tsp celery seed or 1 stalk celery
1 tsp garlic powder or 1 clove garlic crushed
1/2 tsp red pepper flakes ( I used our pizza seasoning herbs with pepper flakes)
Bring to a boil and cook until carrots are tender.
Add:
1/4 cup honey
2 tsp soy sauce
1 tbsp peanut butter
Puree all ingredients in a blender or with a hand blender in the pot
Add 1/3 cup of milk (we use rice milk) with 1 Tbsp of cornstarch mixed in. Put back on heat and stir constantly until it thickens a little. Serves 4-6
No comments:
Post a Comment