The transition from fall to winter signals the beginning of ice skating and many other winter activities for many individuals. On the other hand, for some folks the memories of a hazy summer day although distant still brings warmth and comfort to the soul. Yes, yes, yes I know it’s almost winter (still officially fall), and these chills are a part of the seasonal cheer, and should be expected. And I should not be surprised by the weather switch, but I am. Yep I know it’s seasonally chilly, but on the upside(BIG SMILE!!!) the freeze brings inspiration, and an opportunity to create another easy-to-make vegan delight, that will bring some needed steam on the inside and while chasing the winter chills away.
Creamy Carrot Soup
1 Cup Chopped Carrots
1 Cup Rice Milk
¼ Cup of Almonds
¼ Cup of Chopped Onions
1 Tbsp Braggs Aminos All Natural Seasoning
1 Tbsp Tofu Cream Cheese
½ Cup of Water
Cook carrots for about 30 minutes in two cups of water. Transfer the carrots to the blender with all ingredients except the Braggs Amino and water, and blend for about 2-4 minutes until smooth. Remove the mixture to the pot, and add the Braggs Aminos All Natural Seasoning and water, and cook for about ten minutes. This soup can be served with a dinner roll, bread or crackers.
