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

  1. 1
    In a Dutch oven bring to low boil vegetable broth.
  2. 2
    Add carrots and let boil. Add cinnamon & bay leaves.
  3. 3
    If too much liquid evaoporates add water.
  4. 4
    When carrots become soft add pinch of xantham gum and blend (an emersion blender works well).
  5. 5
    Add turnips, parsnips, apricots & habanero.
  6. 6
    Season with salt.

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