Spicy Carrot Puree

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I could eat this everday.

Char

 

Spicy Carrot Puree

 

1/4 cup orange juice

1 pound carrots

1 1/2 cup low sodium corn

1 1/2 cup low sodium green beans

1 1/2 cup low sodium peas

1 large onion, chopped

3 stalks of celery, chopped

1 teaspoon parsley

1 teaspoon basil

1/4 teaspoon chili powder

pepper

 

Chop up carrots into small cubes, placing them in medium size stew pot on low

heat, after wetting bottom of pot. Let carrots brew for about 5 minuets.

Pour in orange juice and vegetables. Bring to a boil. Lower heat, add spices and

cover. Cook for 20 minutes or until carrots are tender. Let cool.

Puree soup in blender, then reheat. Serve with a dab of vegan sour cream and

garnish with parsley. Serves 6.

 

 

 

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