Creamy Carrot Soup
1 strip of kelp, approximately 1" to 2" by 5"
4 cups water
5 medium carrots, chopped
3 small or 2 medium potatoes, chopped
2 large leeks (don’t use much of green part) or 2 to 3 medium onions, chopped
2 cups plain soymilk
4 Tbsp tamari
½ to 1 tsp thyme, basil and marjoram
Black pepper and tarragon to taste
Parsley for garnish
1. Put the kelp and water in a soup pot, and bring to a boil. Add the carrots, potatoes, and leeks, and simmer until tender, about 15 to 20 minutes. Or pressure cook 3 to 4 minutes.
2. Put half of the soup, 1 cup soymilk, 2 tablespoons tamari, black pepper and tarragon in a blender and process until smooth. Repeat with the other half of the ingredients. Garnish with parsley and serve.
3. For a more delightfully orange soup, remove the kelp before blending. Most of the nutrients will have gone into the water. For a darker soup with all of the sea vegetable’s nutrients, blend with the kelp.
Optional holiday seasoning: Replace thyme, basil and marjoram with nutmeg.
Per serving: Calories 127, Protein 5 g, Fat 2 g, Carbohydrates 24 g, Fiber 5 g, Calcium 53 mg, Sodium 655 mg