Carrots are so versatile. Not only are they great in savory dishes like soups, salads, stews, curries, and stir-fries, but they also work very well in desserts. Here’s a great carrot soup with a hint of creamy tomato soup that’s hearty and satisfying. If you want a vegan soup, substitute the ground turkey for a ground vegan product and the chicken stock for vegetable stock.
In a Dutch oven pot, heat:
1 tablespoon olive oil and add:
1 pound ground turkey or chicken, when browned add:
1/2 cup chopped celery and
1/2 cup chopped onion and cook until onion is translucent
Add 2 1/2 cups grated carrots
32 ounce can of tomato puree
1 cup non-dairy yogurt
1 cup chicken or vegetable stock
1 tablespoon chopped garlic
1/2 teaspoon thyme, marjoram, and/or basil (I use a pre-mixed Italian blend that includes all three)
1 teaspoon salt
1 teaspoon date sugar
Cover, reduce heat and simmer until vegetables are tender, about 20 minutes. I like to serve this with seasoned croutons (gluten free of course) or gluten free rolls. Serves 4-6 depending on if you want it for an appetizer or a main dish.