Carrot Soup
11 ingredients
6 steps
Ingredients
- 2 lbs carrots (peeled, cut)
- 1/2 lb turnips (peeled, cut)
- 1/2 lb parsnips (peeled, cut)
- 1/2 cup dried uncut apricots
- 6 cups vegetable broth
- 2 cups water
- 1 habanera pepper
- 3 sticks cinnamon
- 5-7 whole bay leaves
- 2 tbsp salt
- 1 tbsp (organic soy husk) xantham gum
Directions
-
1In a Dutch oven bring to low boil vegetable broth.
-
2Add carrots and let boil. Add cinnamon & bay leaves.
-
3If too much liquid evaoporates add water.
-
4When carrots become soft add pinch of xantham gum and blend (an emersion blender works well).
-
5Add turnips, parsnips, apricots & habanero.
-
6Season with salt.
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