18 January 2012

Velvety Carrot Soup...Jazzy Vegetarian style :)

My good friend Becky gifted me this pretty amazing signed cookbook by The Jazzy Vegetarian.
The recipes are very simple with few ingredients and fortunately most of them are low fat / oil free!!  I promised Becky the first thing in the cookbook I would make was the Rigatoni with Lettuce Sauce but Lex wouldn't have anything to do with it..haha!!  I know the thought of "Lettuce Sauce" sounds gross but I was actually excited to try it, minus the oil of course:) 


  • 5 large carrots, peeled & coarsely chopped
  • 3 med white potatoes, peeled & coarsely chopped
  • 1 1/2 C unsweetened nondairy milk
  • 1 1/2 C Veggie broth (don't use low sodium, made my too bland)
  • 1 TSP Brown Sugar
  • 1 TSP Italian Seasonings
  • 1/2 TSP reduced sodium tamari
  • Sea Salt & Pepper to taste
  • 2 TBP chopped fresh parley, garnish

 Steam the carrots and potatoes until soft but not mushy, about 10 minutes.  Transfer to a large bowl.  Add the nondairy milk, broth, brown sugar, Italian seasoning, and tamari and stir to combine.
Put half the mixture in a blender and process until smooth.  Pour into a soup pot.  Repeat with remaining mixture, then stir the two batches together.  Put the pot over medium-low heat and simmer, stirring often until heated through, about 10 minutes, adding more broth and nondariy milk if needed.
 Season with salt and pepper to taste.  Garnish with parsley, if desired.

1 comment:

Unknown said...

That jazzy vegetarian is a wild cat!

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