Daily Vegan Lunch for 28 May, 2013: Carrot Tomato Soup

With sourdough starter crackers, of which I made about a million…

vegan carrot tomato soup

 

INGREDIENTS:

2 cups carrots
2 cups tomatoes
1/4 cup onion
1/4 cup sweet red bell pepper
2 teaspoons salt
2.5 cups almond milk
4 teaspoons agave nectar or sugar

HIGH-SPEED BLENDER DIRECTIONS:

Combine all ingredients in high speed blender and puree on Soup setting.

NORMAL BLENDER DIRECTIONS:

Combine all ingredients in a medium sized pan on a stovetop on high heat.  Once the mixture boils, simmer on medium heat for about 7 minutes.  Transfer to blender and puree until smooth.

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