And another one...

Well, as many of you know our Pastor has called a fast beginning on Monday to prepare us for the fabulous time of prayer on 11-11-11.  This date only comes around every 1,000 years, so let's get it in!!!!

To kick us off, my lovely, beautiful and talented dancer sister/friend (insert eye roll for long, but true, title here) has kindly shared a wonderful new recipe with me that I thought I would grace the blog with.  Thank you Jennifer Jones.  Due to her frequented Google searches for recipes, JJones shared a wonderful Creamy Carrot Coconut Soup compliments of our vegan/vegetarian reporter Jolinda Hackett @ About.com. 

Per Jolinda: This creamy carrot soup recipe uses coconut milk instead of dairy or soy milk for a creamy soy-free tropically flavored soup.  If you're looking for a nutritious vegan carrot soup recipe, you won't be disappointed with this yummy vegan, dairy-free and soy-free carrot soup. Serve hot for a meal, or, chill and serve as a simple yet elegant appetizer soup. 

 

Creamy Vegan Carrot Soup with Coconut Recipe

Ingredients:

• 2-3 large carrots, chopped small
• 1 onion, chopped small
• 1 tsp fresh ginger, minced
• 1 1/2 tsp curry powder
• 1 3/4 cup vegetable broth
• 1 14 ounce can coconut milk
• sea salt, to taste

 

 

Preparation:

Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft.  Allow to cool slightly, and then puree in blender, working in batches if needed.  Return to heat and stir in coconut milk until well combined.  Season generously with sea salt, to taste.

Serve hot, or, chill until cold and serve as a gourmet vegetarian and vegan appetizer soup. This carrot soup will thicken as it cools, so if serving this vegan carrot soup cold, you may want to add a bit of extra liquid. Enjoy!

~ Knife Out