Carrot and Roasted Garlic Soup
This creamy soup is a real treat. It is both stimulating and satisfying which makes it perfect for a light yet hearty supper. Add it to your vegan and macrobiotic recipe repertoire for diversity, balance, and better health! Soups are a an important part of the macrobiotic diet, and 1 to 2 cups are recommended per day.
2 sweet onions, roughly chopped
2 medium-sized carrots, sliced
2 tablespoons roasted garlic seasoning
1 cup water
2 stalks celery, sliced
1 teaspoon rosemary leaves, minced
1 teaspoon chives, finely chopped
3 tablespoons cold pressed olive oil
In a medium-sized saucepan, add 2 tablespoons of olive oil and lightly sauté the onions, carrots, and celery for 5 minutes. Stir occasionally. Add water and a pinch of salt and gently bring to boil for 15-20 minutes or until vegetables are tender.
Add the roasted garlic, rosemary, and chives to the soup and remove from heat. Use a stick blender and mix until thick and creamy. Salt to taste and pour into bowls. Drizzle 1 tablespoon of olive oil on top to garnish and serve hot!
Prep time: 5 minutes
Cooking Time: 20 minutes