Vegetarian Cream of Carrot Sou

A healthy and low-fat vegetarian soup recipe for cream of carrot soup using soy milk to keep this soup low-fat, dairy-free and vegan. Vegetarian cream of carrot soup is perfect for a light lunch or, serve with a vegetable salad and some bread for a light and healthy meal.

Ingredients:

• 2 tbsp vegan margarine
• 1 onion, chopped
• 12 carrots, sliced
• 1 potato, diced
• 4 cups vegetable broth
• 1/2 cup soy milk
• salt and pepper to taste
• dash of nutmeg
• 1/4 tsp ginger
• 1/4 tsp dried rosemary
• 1 tbsp orange juice

Preparation:

Heat the vegan margarine in a large saucepan. Cook the onion for 5 minutes over low heat, or until soft. Add the carrots and potato, cover, and simmer for 5 to 10 minutes.

Add the broth, cover and simmer about 20 minutes, or until the vegetables are tender.

Puree the soup in a blender or food processor and return to the saucepan. Add the soy milk and remaining ingredients and heat until warm. Enjoy!

More Vegetarian and Vegan Soup Recipes:
Curried Split Pea and Potato Soup
Quick and Easy Tomato Rice Soup
Cool Cucumber Soup
Easy Pumpkin Soup Recipe
Vegan Cream of Asparagus Soup
Easy French Onion Soup
Cheesy Potato Soup
Basic Miso Soup Recipe
Red Pepper Gazpacho
Basic Gazpacho
Watermelon Gazpacho
Vegetarian Bean and Barley Soup
Spinach and Mascarpone Soup
Pumpkin and Coconut Soup
Vegetarian Lentil Soup
Gingered Carrot Soup
Thai Lemongrass Soup

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Sugar-Free Vegan Carrot Cake

Vegan carrot cake is always a hit, and it's easy to make as the carrots provide enough moisture that you don't need to worry about using and egg replacer as a binder. This vegan carrot cake recipe with whole wheat flour uses dates and orange juice for a bit of sweetness so it is refined sugar-free. Pineapple juice concentrate also works well in this sugar-free carrot cake recipe.

Recipe courtesy of Beverly Lynn Bennett of VeganChef.com.

Ingredients:

• 2 cups whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 1/4 cups water
• 1 1/4 cups dates, chopped
• 1 cup raisins
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/2 cup carrot, grated
• 1/2 cup chopped walnuts
• 1/3 cup frozen orange juice concentrate, thawed

Preparation:

In a small bowl, mix together the flour, baking powder, baking soda, and salt and set aside.

Combine the water, dates, raisins, cinnamon, ginger, cloves, and nutmeg in a small saucepan. Bring to a boil, reduce heat, and gently simmer for 5 minutes.

Place the shredded carrots in a bowl and pour the hot water mixture over them, and allow to cool completely. Add the walnuts and orange juice concentrate to the carrot mixture and mix well.

Add the dry ingredients to the wet ingredients and stir well to combine. Pour the batter into a lightly greased cake pan.

Bake at 375 degrees for 45 minutes, or until a toothpick inserted in the center comes out clean. Frost with a sugar-free vegan frosting.

More Vegan Cake Recipes:
Low Fat Chocolate Applesauce Cake
Lemon Poppy Seed Cake
Double Chocolate Cake
Carrot Cake
Easy Vegan Yellow Cake
Raspberry Mocha Cake
Chocolate Spice Cake
Pineapple Upside-down Dump Cake
Easy Vegan Soda Cake
Irish Whiskey Cake

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