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CREAMY CARROT SOUP




Source of Recipe


by Nancy Berkoff


List of Ingredients




1 pound peeled and thinly sliced carrots (454 g)
1 cup carrot juice (canned or fresh) (239 ml)
1 teaspoon vegan margarine (5 ml)
2 teaspoons orange juice concentrate (10 ml)
1 teaspoon curry powder (5 ml)
2 cups carrot juice (480 ml)
1 teaspoon lemon zest (5ml)
1 cup silken tofu (239 ml)


Recipe



In a large pot, simmer carrots, carrot juice,
vegan margarine, concentrate, and curry powder
until almost all the liquid has evaporated,
approximately 45 minutes.

In a blender or food processor, puree cooked
carrots, carrot juice, lemon zest, and tofu and
process until very smooth. Refrigerate soup for at least
2 hours or freeze until ready to eat.