This colorful soup is the perfect starter of light dinner. My boyfriend is a huge fan of potage and soups. In summer or winter, he's always asking me for a soup. With a huge sliced of whole wheat bread, it's a satisfying lunch.
Ingredients
8 huge carrots, sliced
1 sweet potato, diced
1/2 red onion, chopped
4 garlic cloves, minced
2 cups 1/4 almond milk (or soy milk, rice milk)
1/2 curcuma root
2 tsp smoked paprika
1 tsp garlic salt
Salt and pepper to taste
Instructions
1. In a sauce pan, cover the carrots and the sweet potato with water and then bring to a boil, reduce the heat, cover and cook for about 30 minutes.
2.Drain the vegetables. In the same sauce pan, stir the onion, garlic and curcuma in olive oil. Add the vegetables, almond milk and seasonnings and put on the food processor or reduce in cream with a foot blender. Put back in the sauce pan, rectify the seasonnings and heat on medium high heat until the cream is hot.
