Carrot Soup

Adapted from Healthy Vegan Recipes

INGREDIENTS:

• 1 teaspoon oil
• 1 onion, diced
• 2 small potatoes, scrubbed and cubed
• 8 large carrots, scrubbed and chopped
• 2 ribs celery, diced
• pinch of salt
• 4 cups water
• 1 vegetable bouillon cube
• 1 cup rice milk
• 2 teaspoons coriander
• 1 tablespoon chopped parsley

METHOD:

• In large soup pot, saute onion in oil until tender
• Add potatoes, then carrots, then celery
• Cook over low heat for 3-4 minutes, sprinkle with pinch of salt and cover
• Reduce heat and sweat for about 10 minutes
• Add water and bouillon and bring to a boil
• Cover and simmer 10 minutes until carrots and potatoes are tender
• Cool slightly and blend with submersion blender
• Stir in rice milk, coriander and parsley
• Season to taste with salt and pepper