Caroline Betts, founder of Southern California Thoroughbred Rescue, shared with us her recipe for an organic carrot soup. Perfect for the holidays, this dish is delicious and good for you.

More can be seen about Caroline and SCTR at http://www.sctbrescue.org/Who_We_Are.html.

Ingredients

  • 1 medium organic potato
  • 4 cups Trader Joe’s organic vegetable broth
  • Sea salt
  • 1 onion
  • 1 clove garlic
  • ½ cup raw cashews
  • Earth Balance Buttery Spread
  • 2 pounds of organic carrots
  • 1 cup coconut milk
  • Maple syrup
  • Nutmeg
  • Cinnamon

Directions

  • Chop one medium organic potato and boil it in 4 cups of Trader Joe’s low-sodium organic vegetable broth with 1.5 teaspoons of sea salt until tender.
  • Sauté 1 cup organic chopped onion with 1 clove organic garlic (pressed) and 1/2 cup of chopped raw cashews in 3 tablespoons of Earth Balance buttery spread with a sprinkle of sea salt until onions are translucent.
  • Chop carrots and combine with potato/broth mix, then put it into a blender with onion/cashew mixture. Blend until smooth/pureed.
  • Pour contents of blender back into large saucepan, add 1 cup coconut milk and maybe a tablespoon of maple syrup, 3 pinches nutmeg and 2 of cinnamon (to taste). Heat gently and serve. Voila!

Caroline Betts’ Organic Vegan Carrot Soup