Review AJ's Carrot Soup with Toasted Pepitas (Vegan)

[Guest guest]

I just made this for tonight's dinner and it is good, fast, easy... YUMMY.

Including AJ's recipe so no one has to look for it. Well worth making. A

beautiful creamy soup (without cream). It is going to be hard to keep from

dipping a spoon into the pot in the fridge all day. I ran the recipe through

Calorie-Count and it got a B+. Said it was high in sugar but the sugar is from

the carrots. Only 84 calories per serving, high in fiber, potassium, vitamin A

and vitamin C. This one is a winner. Thanks AJ! Jeanne in GA Carrot Soup with

Toasted Pepitas

2 medium onions, chopped

1 tbsp. extra virgin olive oil

4 to 6 large peeled carrots, sliced thin, about 3 to 3 1/2 cups

1 tsp. ground cumin

4 cups vegetable stock or broth preferably reduced or low-sodium

sea salt and fresh ground pepper to taste

1/3 cup pepitas

 

Heat olive oil in a saucepan over moderate heat, add sliced onions and cook,

stirring until soft and translucent in color. Do not brown.

Add carrots, cumin, and salt and cook, stirring, for 1 minute.

Add stock and simmer, covered, 30 minutes or until carrots are very tender.

While carrots are cooking, lightly toast pepitas in toaster oven or in a

skillet.

 

Puree soup until smooth using either a hand held blender or a standing blender.

 

Divide soup into four soup bowls and top each with chopped pepitas.

Serves 4. Recipe from Spicy Vegetarian, AJ

 

 

 

 

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