spicy carrot apple and ginger soup (vegan) Recipe sweetbeetandgreenbean

• 4 cups chopped carrots
• 2 cups chopped apples
• 1 1/2 tsp salt
• 1 quart (4 cups) of water
• 1 bay leaf
• 3 tbsp olive oil
• 1 small red onion
• 1 small pepper (like jalapeno, fresno, or hungarian)
• 3 cloves garlic
• 3 tbsp fresh grated ginger
• 1/2 tsp ginger powder
• 1/2 tbsp braggs liquid aminos
• 1 tbsp apple cider vinegar
• 2 cups cold water
• 2 cups cold rice milk

1. bring the quart of water, the bay leaf and salt to a boil in a large pot.
2. add the chopped carrots and apple and cook on high heat for about 20-25 minutes.
3. coarsely chop the onion, pepper, garlic and grate the ginger.
4. they dont have to be finely chopped because they will be blended later.
5. in a large frying warm up the olive oil.
6. once warm gently throw in the onion, pepper, garlic, ginger, salt and ginger powder.
7. saute on high heat until the garlic and ginger begin to brown.
8. then add the liquid aminos and vinegar and cook until the liquid has cooked off.
9. remove the bay leaf from the boiling water and add the fried veggies to the mixture in the pot.
10. cover and cook until most of the water is gone, stirring occasionally.
11. this should take about 15 minutes.
12. take it off of the heat add the water and rice milk.
13. let it cool for 10-15 minutes before blending.
14. trying to blend hot liquids is dangerous and messy.
15. once its cool, blend thoroughly in small batches so that the blender is only half full.
16. if you have a hand blender this step can be done in the pot.
17. once its all blended, just heat back up right before serving.

carrots, apples, salt, water, bay leaf, olive oil, red onion, pepper, garlic, ginger, ginger powder, braggs liquid aminos, apple cider vinegar, cold water, cold rice milk

Taken from www.chowhound.com/recipes/spicy-carrot-apple-ginger-soup-vegan-13624 (may not work)