Saturday, March 3, 2012

Tasty Carrot Soup

I will start off by saying I had never really cooked before 19 days ago. That's when I decided to make a lifestyle change.

However, in an attempt to regain my health, I've now started. One of the first things I did was sign up for the Vegetarian Times newsletter. In one of the first emails, I found a carrot soup recipe... So here's my modified version!

Tasty Carrot Soup
yields 6 bowls

1/2 white onion
1/2 cup chopped green onions
1 lb. carrots, peeled and chopped
3 cups water
1/2 cup instant oats
3 small white mushrooms
3/4 cup almond milk
1/2 tsp. ground ginger
1/2 tsp. allspice
salt and pepper to taste

1. In a saucepan on high heat, bring the carrots, white onions, green onions, oats and water to a boil. Stir frequently until the oats are cooked and the carrots are fork-tender (about 8 minutes).
2. Transfer all contents into a blender with the milk and mushrooms or use an immersion blender.
3. Once blended, add the ginger, allspice, salt and pepper. Garnish with green onions on top when serving.

Kelsey is a passionate vegan living in Houston, Texas, spreading the word about the benefits of eating a healthy, plant-based diet. She's also a minimalist enthusiast, a self-proclaimed financial guru of her household, and founder of The Little Red Journal.

No comments:

Post a Comment

Like what you've read? Leave a comment!