Cream of Carrot Soup- serves 2
Ingredients
Carrots, 2 cups chopped
Onion, 1 chopped
Sun dried tomatoes, 3 pcs
Rolled gluten free oats, ¼ cup
Ghee, 1 ½ tbsp
Ginger, 2 inch pc chopped
Garlic, 2 cloves
Rosemary, 2 sprigs
Bay Leaf, 4 pcs
Thyme, 6 sprigs
Splash of white wine
4 cups vegetable stock, (plus extra for desired consistency)
Salt and pepper to taste
Optional: ¼ cup cream or cashew cream *
In a soup pot, heat ghee on medium heat, add onion and brown for 2 minutes . Add carrots, tomatoes, ginger and garlic, sauté for 5 minutes until carrots are soft. Next add the rolled oats, the mixture should dry substantially. Add the herbs and sauté for 2 additional minutes, then deglaze with wine. Using an immersion blender, blend until smooth. Add the vegetable stock, bring up to a boil then reduce to simmer. Add cream and heat through. Season with salt and pepper. Serve warm.
