Creamy Carrot Soup From Foods That Fight Pain by Neal D. Barnard, M.D

[Guest guest]

Creamy Carrot Soup

(Makes 6 cups)

This recipe is so simple to make and loaded with beneficial antioxidants. Enjoy

a bowl of this steamy treat on a cold winter night while wrapped in your

favorite blanket.

4 large carrots

1-1/2 cups water

1-1/2 cups plain rice milk

1/8 teaspoon salt

Scrub carrots, cut them into chunks, and place them in a medium-size saucepan

with the water. Cover and simmer for about 20 minutes, or until tender when

pierced with a fork. Pour rice milk into a blender and add cooked carrots,

cooking liquid, and salt. Purée until completely smooth, adding a bit more rice

milk if the soup is too thick. Serve hot or chilled.

Nutrition information per 1/2-cup serving: 76 calories, 1 g protein, 16 g

carbohydrate, 0 g fat, 0 mg cholesterol, 125 mg sodium.

From Foods That Fight Pain by Neal D. Barnard, M.D., recipes by

.