Creamy Carrot Soup
A sweet, colorful, vegetarian soup.
Ingredients
- 2 tsp canola oil
- 1 onion, medium, chopped
- 1.20 lb carrots, peeled and chopped
- 1 celery stick, sliced
- 2 1/2 cup water
- 2 vegetable stock cubes
- 2 tsp fresh ginger, grated
- 1 1/2 cup low-fat soy milk
Directions:
Heat oil in a large saucepan. Sauté onion until soft.
Add carrot, potato, celery, water, stock cubes, and ginger. Bring to a boil; then cover and simmer until the vegetables are tender.
Cool, then process in food processor until smooth. Gradually add soy milk, processing until well combined.
Reheat before serving.