Cream of Carrot Soup

(Vegan)

Ingredients

• 8 cups vegetable broth
• 2 lbs fresh carrots, roughly chopped
• 3 leeks, thinly sliced
• 1 (29 oz) can sweet potatoes, drained
• 4 celery stalks, roughly chopped
• 4 tablespoons extra virgin olive oil (EVOO)
• 3-inch piece fresh ginger root, peeled and grated
• 1 teaspoon ground nutmeg
• 1 teaspoon black or white pepper
• Salt, to taste

Optional (Non-Vegan):

• 4 to 6 oz heavy cream or half-and-half

Instructions

Roughly chop the carrots and celery. Thinly slice the leeks, then peel and grate the fresh ginger root.

In a large stockpot, heat the olive oil over medium heat. Add the carrots, celery, and leeks, cooking for about 5 minutes until they begin to soften.

Pour in the vegetable broth and add the sweet potatoes, grated ginger, nutmeg, and pepper. Stir well to combine.

Bring the soup to a gentle boil. Reduce the heat to medium-low and simmer for approximately 30 minutes, or until all the vegetables are fork tender.

Remove the pot from the heat and allow the soup to cool slightly.

Using an immersion blender, puree the soup until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender or food processor and blend until smooth.

Season with salt to taste.

For an even creamier soup, stir in 4 to 6 ounces of heavy cream or half-and-half before serving. (This will make the soup non-vegan.)

Serve hot in bowls or cups, or chill and enjoy cold.

Garnish with fresh chopped chives or parsley and serve with crackers or crunchy croutons.

Enjoy!

Pop's Tip

Roasting the carrots before adding them to the soup gives this recipe an even richer, sweeter flavor. Simply toss the carrots with a little olive oil and roast at 400°F for 25 to 30 minutes before adding them to the stockpot. It's a simple step that adds incredible depth to the finished soup!