The fact that this is vegan is a complete accident.
I was out of chicken stock. And out of cream.
Thus the subbing of veggie broth and coconut milk - and voila! Vegan.
(Don't tell Mr. S - he might demand a re-dinner)
But vegan is totally ok, right?
I know at least one friend who will be excited to read this recipe - Hi Casey!
And it's a nice simple recipe that can be thrown together in an afternoon.
Peel carrots & potatoes, then chop them up along with an onion and a bulb of fennel.
Toss in a big pot and fry/cook until everything's soft (about 5-7 minutes).
Add in the veggie stock and blitz until smooth. If you don't have a stick blender, I suppose you can use a regular one. If your local kitchen store is closed and you can't go buy the other kind.
Stir in the coconut milk.
Add in salt & pepper to your taste. That means you get to taste it. Yay!
Serve with a bit of black olive oil.
Vegan Carrot Soup
Adapted from Sweet Paul
2-3 tbsp olive oil
1 large onion
5 carrots, peeled
1 fennel bulb
1 large brown potato, peeled
4 c. veggie broth
1 can coconut milk
Salt & pepper to taste
Chop the onion, carrots, fennel, and potato into smallish pieces. Combine with the oil in a large pot. Cook over medium high heat, until soft and fried up. Add in the broth (if you're not vegan, you can use chicken). Blitz, using a stick blender or an actual blender. Stir in coconut milk. Salt and pepper to taste.
Optional: Black Olive Oilblack olives (6-7) blended with a few tbsp of olive oil.