Thursday, October 1, 2009




This soup has so much going for it. It's warm and comforting on a brisk fall day, and it's a beautiful bright golden-orange color, and it couldn't be easier to cook. And, if that's not enough reasons to whip it up today, it tastes great! This soup gets its creamy texture from the starchy corn and potatoes. If you want to add some crunch, you can mix in some crisp, steamed vegetables (broccoli would be nice) or top it with some crunched up corn chips or tortilla chips.

We shared this recipe with Allergy-friendly Friday and Slightly Indulgent Tuesdays.

Creamy Potato and Carrot Soup

Serves 6

2 cups corn kernels (fresh or frozen)
4 medium potatoes, peeled and chopped
2 carrots, peeled and chopped
1 onion, chopped
2 garlic cloves, smashed
1 vegan gluten-free bouillon cube
5-6 cups of water
salt and pepper to taste

Combine all ingredients in a slow cooker.
Cook on low for 6 hours.
Puree in a blender, and serve hot.

(You can also cook this soup on the stove top in a large stock pot. Cook until the vegetables are tender.)

Happy Cooking!

Kim & Megan

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