|Spicy cream of carrot soup.|
4 carrots, chopped
1 clove of garlic, minced
1/4 yellow onion, chopped
3 cups of water
1 bay leaf
a pinch of cumin
a pinch of thyme
a pinch of paprika
a pinch of salt
a pinch of black pepper
1 Tbsp. of Tofutti cream cheese
3/4 cup of unsweetened soy milk
2 Tbsp. of Rotel chopped tomatoes and chilies
1 tsp. of coconut oil
I put the oil in a sauce pan over medium heat. Then the onions went in and cooked until translucent. The garlic went in next and when that became fragrant, I added in the rest of the spices.
Then I added in the water, chopped carrots and brought everything to a simmer. I wanted the liquid to reduce to concentrate the flavors - so I let it simmer for 30 minutes.
Then I broke out the immersion blender (take the pan off the heat for this) and pureed everything till it was smooth. Then on low heat, I stirred in the Tofutti cream cheese. When the cream cheese had melted into the soup, I poured in the soy milk. After everything was warmed through I served up my soup.