SPICY CARROT GINGER SOUP
6-8 large carrots
1 Jalapeno, seeded and chopped
1 red bell pepper, seeded and chopped
1/2 cup cilantro, chopped
5 cloves of garlic, minced
3 tablespoons Ginger, peeled and minced
2 tablespoons olive oil
1 1/2 cups vegetable broth
1 1/2 cups soy milk
1 small onion, diced
2 green onions, chopped
1 tablespoons agave nectar
2 tablespoons lime juice
1/2 cup cilantro, chopped
5 cloves of garlic, minced
3 tablespoons Ginger, peeled and minced
2 tablespoons olive oil
1 1/2 cups vegetable broth
1 1/2 cups soy milk
1 small onion, diced
2 green onions, chopped
1 tablespoons agave nectar
2 tablespoons lime juice
2 teaspoons Tony Cachere's Creole Seasoning, or to taste
In a dutch oven, heat oil over medium high heat. Saute onions, garlic, peppers and green onions for five minutes. Add remaining ingredients -- EXCEPT soy milk -- and bring to a boil, stirring often, cooking until carrots are very tender.
Using an immersion blender, blend until very smooth. Add soy milk, blending again until it is completely incorporated.
