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Ingredients Edit

Directions Edit

  1. Place all vegetables into a large soup pot with the water or stock.
  2. Bring to a boil.
  3. Add the soy sauce and herbs.
  4. Reduce the heat and simmer, covered, for 10–15 minutes until the carrots are tender.
  5. Remove 1½ cups of the carrots from the soup and set aside.
  6. Strain the remaining soup, reserving the broth, and puree the veggies in a blender or food processor.
  7. Recombine the reserved carrots, broth and puree.
  8. Stir well and bring to a boil.
  9. Add any other seasonings to taste.
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