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Directions: Melt Margarine in a soup pot and gently cook the carrots, potatoes, onion, and ginger over low heat, without browning, stirring often, about 10 minutes.
Add the vegetable stock to the vegetables and heat slowly to bring to a boil.
Reduce heat and simmer covered for 20-25 minutes or until vegetables are very soft.
Puree, using a blender or food processor
Pour back into pot and add the warm soymilk and season with salt and pepper to taste
makes 9 cups
Simmer slowly for 10 minutes longer. Remove from heat and stir in the coconut milk.
Sprinkle each serving with chopped parsley
| Ingredients:
1/4 chopped fine onion
163/2500 Pound(s) chopped parsley
4 43/249 Ounce(s) coconut milk
29 47/225 Ounce(s) vegetable stock
5/8 Quart(s) heated soy milk
163/2500 Pound(s) vegan margarine
1 Pound(s) (3 medium) peeled and diced potato
1 (4 cups) peeled and diced carrot
869/10000 Ounce(s) diced fine ginger
Comments: This soup is very very good! |
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