Carrots have always been a favorite of mine. Crunched raw, roasted, pickled, on salads and in soups, these orange bits of magic are low in calories, high in fiber, and packed with nutrition. In Mayim’s Vegan Table, Mayim Bialik shares her recipe for Cream of Carrot Soup.
This recipe is easy to make using ingredients readily available in the supermarket, of course most are probably already in your refrigerator or cupboard today.
2 pounds of carrots, peeled and chopped
3 (14 oz) cans of vegetable stock
1/2 cup fresh dill, chopped
1/2 tsp salt
2 tablespoons sugar
1/4 tsp freshly ground pepper
4 tablespoons vegan margarine
1 medium onion, chopped
1/4 all purpose flour
2 cups non dairy milk, preferably soy
In a large stockpot, combine the carrots, vegetable stock, dill, sugar, salt, and pepper. Bring to a boil over high heat. Lower hear and simmer 20 minutes or until the carrots are tender.
Meanwhile, melt the margarine in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, until softened and starting to brown. Add the flour and cook 3 minutes. Stir the cooked onions into the soup. Remove from hear and let cool slightly.
Working in small batches, transfer the soup to a blender or food processor and blend until smooth. Return the pureed soup to the pot, add the nondairy milk, stir, and reheat for 5 minutes. Do not allow the soup to come of a boil.
Tips and Discoveries:
Instead of canned vegetable stock, boxed Kitchen Basics unsalted vegetable stock was used.
We’ve become big fans of Earth Balance margarine. We discovered that the price was best at Trader Joe’s and it has been so for the last two months or so.
All those peels from the carrots and onions went right into the compost.
Carrots are a great source of Vitamin A. Vitamin A deficencies can result in poor eyesight and other occular conditions. However eating more carrots and taking Vitamin A supplements does not improve vision or reverse conditions.
The rumor about carrots improving eyesight was started as a part of disinformation campaign in the 1940′s. The Royal Air Force was using an early form of radar and did not want the Nazis to know anything about this new technology. So to explain why British pilots had such an impressive records of hitting their targets, the Home Office explained that the pilots were eating large amounts of carrots.
John Lee is Black Tie and Flip Flops’ Raconteur-In-Chief: the World of food is his playground ~ the whole world! Having a Navy Dad gave John the passion to discover the world. Whether in one of Mr. Boeing’s flying machines, as an armchair traveler with a great book, or a plate beaming with the exotic flavors and fragrances, his day is all about discovering the world and sharing the stories with everyone he meets.
John cut his teeth in commercial kitchens starting in high school and continued into his undergrad years, then the media bug bit. After University he spent time at the Washington Post Company before jumping on the first internet wave in the 1990’s at some of the major players of the era. John also established himself as a culinary instructor where his style of cooking was first called “Comfort Food Remixed.” Don’t get him started on Disney Dining, but yes, he tried “the grey stuff” and it is delicious. John jokes that he’s staying in NJ because he didn’t have enough miles to trade in for a return ticket home to San Diego, but we think he likes it here.
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