Whiteley Creek Homestead

It is overcast and chilly today… a soup kinda day. This Creamy Carrot Soup, from Dr. Fuhrman's blog eatrightamerica.com, is a winner fer sure… fer sure. To give the soup body and creaminess, some of the veggies are removed from the soup after simmering, whirred in the blender, then added back into the soup. Be sure to taste the blended mixture… so good! If you don't have a juicer, you can purchase carrot juice, but a juicer will become your best friend right up there with a yogurt maker and a grain mill. 

Creamy Carrot Soup

4 cups carrot juice

2 cups water

2 medium potatoes chopped into bite-size pieces

2 carrots, chopped

2 celery stalks, chopped

1 green, yellow, or red pepper chopped (The less green, the sweeter the taste.)

1 medium or ½ large onion, chopped (I sautéed it in a bit of olive oil before adding to the soup pot.)

4 cloves garlic, minced

2 bay leaves

1 tbsp Dr. Fuhrman’s VegiZest or other no salt seasoning (I used Mrs. Dash Original Blend.)

1 tbsp Spike Seasoning, no salt (I used McKay’s Vegan Chicken Seasoning.)

4 tsp Bragg Liquid Aminos

10 Brazil nuts, coarsely chopped

4 ounces baby spinach, coarsely chopped

2 tbsp nutritional yeast flakes*

fresh parsley, chopped for garnish

Add all ingredients, except the nuts, spinach, nutritional yeast, and parsley to a large soup pot. Cover and simmer 20 minutes. With a slotted spoon, remove half of the veggies (about 2 cups)and place in a Vita-Mix or other powerful blender. Add some of the soup liquid. Add Brazil nuts to blender mixture and blend until creamy and smooth. Add back to pot and stir in spinach to wilt. Stir in nutritional yeast. Ladle into bowls and sprinkle with parsley. Serves 6. *If you're unfamiliar with nutritional yeast, here is an online purchasing source that provides a bit of info about it, as well. It is also available at food co-ops and other health food grocery stores.