Cool Carrot Puree

Name: Cool Carrot Puree
Yield: 6 to 8 servings
Ingredients: 2 tablespoons olive oil; 2 large onions, chopped; 4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9); 1 pound carrots, peeled and finely diced; 1 large potato, peeled and finely diced; 2 large ripe tomatoes, chopped; 2 bay leaves; 2 teaspoons salt-free seasoning (see page 4 for brands); 1 large broccoli crown, finely chopped; 1 1/2 cups rice milk, more or less as needed; 1/4 cup minced fresh dill, to taste, plus extra for garnish; Salt and freshly ground pepper to taste; Vegan Sour Cream (page 7) for garnish, optional

December 9, 2011

This cheerfully colored soup can be the centerpiece of a summer meal, served with crusty bread or sandwiches and a bountiful salad.

Recipe information

Yield
6 to 8 servings

Ingredients

2 tablespoons olive oil

2 large onions, chopped

4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)

1 pound carrots, peeled and finely diced

1 large potato, peeled and finely diced

2 large ripe tomatoes, chopped

2 bay leaves

2 teaspoons salt-free seasoning (see page 4 for brands)

1 large broccoli crown, finely chopped

1 1/2 cups rice milk, more or less as needed

1/4 cup minced fresh dill, to taste, plus extra for garnish

Salt and freshly ground pepper to taste

Vegan Sour Cream (page 7) for garnish, optional

Preparation

Step 1
Heat the oil in a soup pot. Add the onions and sauté over medium-low heat until golden.
Step 2
Add the water with bouillon cubes, carrots, potato, and tomatoes. Stir in the bay leaves and seasoning. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the vegetables are tender, about 20 minutes. Allow the soup to cool to room temperature. Discard the bay leaves.
Step 3
Transfer the solid ingredients to a food processor, in batches if necessary, and process until smoothly pureed. Return to the soup pot. Or insert an immersion blender into the pot and process until smoothly pureed.
Step 4
Steam the broccoli in a large saucepan with about an inch of water until bright green and tender-crisp. Drain in a colander and rinse briefly with cool water. Stir the broccoli into the soup.
Step 5
Add enough rice milk to give the soup a slightly thick consistency. Stir in the dill, then season with salt and pepper. Let the soup cool to room temperature, then refrigerate until chilled. Garnish each serving with a dollop of sour cream, if desired, and a sprinkling of dill.
Nutrition Information
Step 6
Per serving:
Step 7
Calories: 172
Step 8
Total fat: 6g
Step 9
Protein: 4g
Step 10
Fiber: 5g
Step 11
Carbohydrate: 28g
Step 12
Cholesterol: 0mg
Step 13
Sodium: 110mg

Vegan Soups and Hearty Stews for All Seasons

Recipe information

Ingredients

Preparation

Step 1

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Step 5

Nutrition Information

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Recipe notes