With St. Patty’s Day behind us I was inspired by the next holiday on the calendar to share my creamy carrot soup with you.  This soup is not just perfect for Easter, but for anytime of year!  My secret to get this vegan soup so creamy is to use potatoes 😉  Hope you enjoy!

Creamy Carrot Soup

Serves 4

What you’ll need:

8 tbsp. of Earth Balance Butter

1 medium onion, diced

1 lb. carrots, peeled and sliced

3 medium size red potatoes, peeled and diced

5-6 cups of water

Salt to taste

What you’ll do:

Melt the “butter” in a large pot and add in the diced onions and a pinch of salt.  Saute until the onions get pretty soft.  Add in the sliced carrots and saute until they get a little soft.  Took about 10 minutes.  Next add in the potatoes, toss together and add in 5 cups of water.  Bring to a simmer and let simmer for about 30 minute or until the potatoes are fork tender.

Working in batches, blend the soup in the blender until smooth.  Return to the pot and season more with salt and add more water if you need to thin it out.

Enjoy with a nice warm baguette : )

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