Epicurean Vegan

I don’t go out of my way to eat carrots. Typically, I only buy them for recipes or for juicing (when added to other juiced veggies). I decided to go out on limb and try this soup from Color Me Vegan. I actually was hooked when I had a similar soup at Black Cat in Boulder. And this recipe is fantastic; very simple to make, too. It’s full of flavor—the thyme is perfect in this dish. The recipe calls for 2 cups of nondairy milk, so next time I think I’ll sub in one cup of coconut milk to change it up and add a different element to it.

INGREDIENTS:

3 carrots (I used two large ones), peeled and chopped

2 yellow onions, coarsely chopped

1 yellow potato, peeled and coarsely chopped

3 cloves garlic, minced

1/2 C dry sherry or white wine (I used cooking sherry)

1/4 tsp salt (or more for taste)

2 jarred roasted bell peppers, coarsely chopped

2 tsp dried thyme

3 C vegetable stock

1/3 C yellow miso

2 C almond milk

1/4 tsp cayenne pepper

DIRECTIONS:

In a large soup pot, combine the carrots, onions, potato, garlic, salt, and sherry. Bring to a simmer, cover, and cook for about 10 minutes, or until the liquid evaporates.

Add the roasted red peppers, thyme, and stock. Cover it and let simmer for 25-30 minutes, or until the carrots and potatoes are tender.

Transfer to a blender along with the miso and 1 cup of the milk. Blend until completely smooth. Return the soup to the pot and slowly stir in the remaining 1 cup of milk.

Reheat and add the cayenne and possibly more salt. Serve with salad and bread. Enjoy!