carrot soup, not for babies.

I suppose mashed vegetables shouldn’t be labeled as “soup”, but I like a silky consistency that can be slurped up. Besides, the real inspiration behind this was Baby Lily’s jar of mashed carrots (yes, I am constantly eyeing other people’s food because I’m a superglutton) - and I was kind of jealous of the way she could smear it all over her face.

Ah well. Here’s a better option for the adult in me. I got me some adult, hells yea.

SESAME & GINGER CARROT SOUP with SOY MILK.

Ingredients: (2 servings)

2 cups carrots
1 cup vegetable stock
1 cup soy milk
2 tsp minced ginger
1 tbs ground sesame
2 tsp sugar
½ tsp salt
Pinch of nutmeg

Boil the carrots in vegetable stock until carrots are soft. Without draining, mash the carrots in a food processor or blender. Pour mashed carrots back into sauce pan and stir in soy milk, ginger, sesame, sugar, salt, and nutmeg. Bring to a simmer. Add up to 1 cup soy milk to adjust consistency, if necessary.

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