Live Earth Farm (Com)Post

Keep up to date with latest news, announcements and events from the farm.

Carrot Almond Soup

20 August

This simple soup is perfect for those who need to avoid dairy yet still crave a creamy, sweet start to dinner.

5 large carrots, cut into 1-inch pieces
1 quart vegetable broth
1 tablespoon minced fresh ginger
white part of 2 scallions, chopped
1 cup plain almond milk
sea salt and white pepper to taste

1. Place carrots, broth, ginger, and scallions in a large saucepan. Bring to a boil, then reduce heat to a vigorous simmer and cook until carrots are almost tender, not mushy, about 20 minutes.
2. Remove from heat, puree in batches in a blender, and return to pot. Stir in almond milk, and keep warm until ready to serve (do not boil!).

Serves 4