Carrot Soup

This is a delicious soup. We modified a version that we found from the Moosewood Cookbook.  It is not only very creamy, smooth, and delicious, but also a great way to get some carotene into your diet! We topped this one with a scoop of Quinoa.  you can top yours with whatever grain you like or just eat it plain!

Ingredients:

• 2 pounds of carrots, peeled and chopped
• 1 yam, chopped
• 4 cups water
• 1 Tablespoon olive oil
• 1 cup chopped onion (I used a Vidalia)
• 1 1/2 teaspoons salt
• 2 medium cloves garlic, mince
• 1/2 teaspoon dried Thyme
• 1/2 teaspoon dried Oregano
• 1 teaspoon dried basil

Directions:

1. Cook carrots and potato in water until they are tender (10 to 15 minutes).

2. Meanwhile, saute onion with the salt in oil until onion is soft (about 5 minutes). Add garlic and dried herbs and saute a few more minutes–make sure the garlic does not burn!

4. Add the onion mixture to the pot with the water, sweet potato, & carrots. Puree everything together in a blender until silky smooth! Transfer back to soup pot and simmer gently for a few minutes.